Chicken, Ham and Sweetcorn Crispy Pancakes

• 2 large thinly sliced chicken breast or 3 chicken thighs
• 3 slice of good ham or bacon thinly sliced
• 1 large handful of sweetcorn
• 300 ml chicken stock (I make my own by boiling roasted chicken bones and veg)
• 25 grams ap flour
• 25 grams butter
• 1 cup flour on a plate
• 2 cup breadcrumbs
• 1 tsp paprika
• 1 tsp turmeric
• 1 clove garlic crushed
• 1 pinch salt and pepper to taste
• 1 medium egg beaten with a splash of milk in a deep dish
• 4 large or 6 medium thin pancakes about 6 inchs in diameter

1. melt the butter and add the 25g of flour to make a roux.
2. slowly whisk in the stock until combined
3. add the chicken.
4. stir for 3 minutes
5. add the ham and sweetcorn.
6. combine.
7. add garlic, salt and pepper
8. stir and simmer until reduced and thickening
9. place a tablespoon of cooled mix into the center of the pancake (don't over fill).
10. with a brush, moisten half inch around the outside of the pancake with the egg wash then close up pressing the edges together
11. mix paprika and turmeric with the breadcrumbs and place on a plate
12. cover the parcel in flour, then egg mix, then breadcrumbs.
13. set aside
14. repeat steps 5 and 6 until all used up
15. heat oil in a frying pan and cook pancakes about 5 minutes each side until golden and crispy.
16. or for healthier method of cooking bake for 30 minutes on a high heat
17. try different fillings like cheese and broccoli, steak and ale or any pie filling

chicken, ham, handful of sweetcorn, chicken, flour, butter, flour, breadcrumbs, paprika, turmeric, garlic, salt, egg, diameter

Taken from cookpad.com/us/recipes/366748-chicken-ham-and-sweetcorn-crispy-pancakes (may not work)