Spicy Chicken and Vegetable Pancakes
Once you have mastered this pancake recipe you will be whipping these up all the time to fill with your leftovers.
Noodle Fritters
Give new life to leftover noodles by transforming them into fritters.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 cup peanuts
- Oil, for frying
- 3 eggs
- 1 teaspoon curry powder
- 2 tablespoons flour
- ½ teaspoon salt
- Knob fresh ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1 fresh chili, finely chopped
- ½ red capsicum, chopped
- Small handful coriander
- 1 carrot, grated
- ¼ cup tofu, cubed
- About 150g leftover fried noodles
- Juice of 1 small lemon
Method
- Toast the peanuts in the oven or in a pan with a little oil.
- Into a bowl, break the eggs and add the curry powder, flour and salt and beat well. Add the ginger, garlic, chili, capsicum, coriander, carrot, tofu and noodles. Roughly chop the toasted peanuts and throw them in, along with the juice of the lemon.
- With a large spoon, gently stir the mixture to combine.
- In a pan, heat some oil for frying the fritters. Place large spoonfuls of the batter in the pan, turning once the first side has been cooked.