Indulge in a delightful fusion of flavors with these Zucchini and Eggplant Pancakes filled with savory chicken and cheese. This recipe brings together the freshness of zucchini and eggplant, the savory goodness of chicken, and the creamy richness of cheese, creating a mouthwatering dish that is both satisfying and delicious. With a blend of wholesome ingredients and simple preparation steps, this dish is perfect for a hearty meal any time of the day.
Preparation Time
Preparation: 30 minutes
Cooking: 30 minutes
Total Time: 1 hour
Ingredients
Eggs: 3 large
Salt: 1 teaspoon (for batter) + 1/3 teaspoon (for sauce)
Black pepper: 1/2 teaspoon
Mayonnaise: 1/4 cup (60 g)
Cheese (grated): 1 cup (100 g)
Fresh parsley (chopped): 1/4 cup (20 g)
Zucchinis (grated): 2 medium
Chicken fillets: 2 (about 300 g)
Onion (diced): 1 medium
Flour: 2/3 cup (80 g)
Eggplant: 1 large
Water: As needed
Vegetable oil: For frying
Starch: 2 tablespoons (30 g)
Red bell pepper (diced): 1
Tomato (diced): 1 medium
Soy sauce: 1 tablespoon (15 ml)
Honey: 1 teaspoon
Garlic (minced): 1 clove
Olive oil: For sautéing
Directions
Continued on the next page
ADVERTISEMENT
