Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1290
Calories
64g
Protein
44g
Fat
157g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 0 |
| Pancake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- First make the stuffing: Boil the potatoes and peel off the skin. Cut chicken into small pieces. Dice onions. Add the oil to a pan at medium heat. Add the onions, chicken, and potatoes in that order leaving about half a minute between each and cook for 4 minutes. Add the curry powder, red pepper and
- Now for the pancakes: Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with a paper towel soaked in butter or oil. Pour in the batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Keep on a plate and place the stuffing
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Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
fandom