For the chili sauce
150 g water
100 g granulated sugar
2 chili pepper, finely chopped
50 ml vinegar
1 tablespoon(s) corn starch, diluted in 2 tablespoons of water
1 Florina pepper (red pepper), finely chopped
For the pancakes
75 g all-purpose flour
3 eggs
80 ml water
pepper, freshly ground
3 tablespoon(s) olive oil
200 g ground chicken
150 g champignon mushrooms, finely chopped
2 teaspoon(s) ginger
1 clove(s) of garlic, minced
130 g cabbage, red, sliced
1 carrot, large, coarsely chopped


1.For the chili sauce
2.Place a saucepan over medium heat.
3.Add the water, sugar, olive oil and chili peppers.
4.Stir and boil for 3-5 minutes.
5.Remove from heat and add the horn pepper and corn starch.
6.Stir until the sauce thickens.
7.For the pancakes
8.In a bowl, whisk together the flour, eggs and water, until they are completely combined.
9.Add the salt and freshly ground pepper. Set aside.
10.Place a deep pan over medium heat.
11.Add 2 tablespoons of olive oil and the chicken.
12.Sauté for about 5 minutes or until golden.
13.Add the mushrooms, ginger and garlic. Sauté for 3 minutes.
14.When ready, remove from pan and set aside to cool.
15.When it has cooled add mixture to the bowl with the batter, along with the red cabbage and carrots. Gently stir to coat.
16.Place the same pan over medium to high heat.
17.Add 1 tablespoon of olive oil and begin making the pancakes. Add 1 heaping tablespoon for each pancake.
18.Cook for 3 minutes on each side.
19.Repeat the process until all of the pancakes are ready.
20.Serve with a fresh spinach salad and chili sauce.

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