INGREDIENTS
​250gms chicken mince
1 cup finely shredded baby spinach
1/2 cup finely chopped fresh basil
1/4 cup finely diced spring onions
1/4 teaspoon dried or fresh chilli
1 teaspoon cracked black pepper
1 cup besan (chickpea) flour
Water if needed for mixture if it is too thick
Oil for frying
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METHOD
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Mix all vegetables, herbs and chicken mince together
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Add besan flour to the mix, adding water as needed to make mixture into a pancake like mixture, keeping it thick enough to bind when frying.
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Heat oil in a pan, or you can uses a deep fryer to cook the pancakes in, if using a deep fryer make sure the mixture is left a little thicker to support with the pancakes not seperating and they will be more like little dumplings when cooked in the fryer. Do not make them too big as they may seperate when flipping or turning.
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Once golden on both sides remove from the oil and drain on paper towel
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Serve warm or cold, also makes a great lunch box addition or snack.
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SUGGESTIONS AND TIPS;
Variations of this could be with different vegetables, such as bean shoots, sweet potato, zucchini, or different herbs, even using seafood in place of chicken.
They can be added to any lunchbox and may be stored in teh fridge in an airtight container for up to 2 days.
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