Looking for a way to make use of your roast chicken leftovers? Then we have you covered with our simple, flavour-packed Vietnamese chicken pancakes!

SERVES 4

INGREDIENTS
For the Vietnamese chicken
2 chicken breasts, cooked and shredded
1 carrot, peeled and grated
¼ cucumber, cut into strips
2 tbsp rice wine vinegar
2 tsp soy sauce
1 tsp caster sugar
2 tbsp chopped coriander, plus extra to garnish
For the pancakes
200 ml water
65 g rice flour
2 tsp olive oil
1 egg, beaten
Pinch salt
¼ tsp ground turmeric
2 tbsp vegetable oil

METHOD
For the Vietnamese chicken
1. Place all the ingredients in a bowl. Toss to coat.
For the pancakes
1. Whisk together all the ingredients, except for the vegetable oil, to form a thin, runny batter.
2. Heat the oil in a non-stick pan over medium heat. Pour in a thin layer of batter. Once set, flip and cook the other side. Set aside. Repeat with the remaining batter.
3. Serve the Vietnamese chicken with pancakes and garnish with coriander.

Another recipe to make use of  your leftover roast would be our Asian rice salad with shredded roast chicken!

The post Vietnamese chicken pancakes appeared first on MyKitchen.

These delicious Turkish eggs perfect for a balanced brekkie, and since it’s so quick, you won’t have to worry about the morning rush.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
300 ml plain yoghurt
3 tbsp butter
1 tsp smoked paprika
4 eggs, poached
Handful dill, chopped

METHOD
1. Season the yoghurt with salt and pepper. Set aside.
2. Heat the butter in a small pan over low. Add the paprika and cook until fragrant.
3. Divide the yoghurt between 4 bowls. Add an egg to each bowl, drizzle with paprika butter and sprinkle with fresh dill.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

These Scotch eggs make another breakfast favourite!

The post Traditional Turkish eggs with yoghurt and paprika appeared first on MyKitchen.