Leftover Chicken & Veggie Pancakes

Leftover Chicken & Veggie Pancakes

Here’s a great idea for making the most of your leftover chicken: savoury pancakes filled with tender chicken breast, carrots, spinach and sweet chilli sauce.

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Prep Time: 15

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Cook Time: 25

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Serves: 6

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Difficulty: easy



  • 250 g wheat flour
  • 1/2 tsp or big pinch of salt
  • 180 ml or 12 tbsp warm water
  • 15 ml or 1 tbsp vegetable oil


  • 45 ml or 3 tbsp vegetable oil
  • 1 large onion, finely sliced
  • 5 ml or 1 tsp Robertsons chicken spice
  • 5 ml or 1 tsp Robertsons cayenne pepper
  • 2 roast chicken breasts, diced
  • 250 ml or 1 cup grated carrots
  • 500 ml or 2 cups chopped spinach
  • 62.5 ml or 1/4 cup sweet chilli sauce


  1. In a large bowl, combine the flour, salt, water and oil to form a soft dough. Once combined, turn out the dough onto a floured surface and knead by hand for 5 minutes. Place the dough back in the bowl, cover and rest on the counter for 30 minutes.

  2. In a large pan, heat the oil over medium-high heat. Add the onion and cook until soft but not brown. Add the chicken spice, cayenne and cook for 2 minutes.

  3. Add the chicken, carrot, spinach and sweet chili to the pan, stir through and cook covered for 5 minutes. Set aside and allow to cool.

  4. Divide the dough into 6 equal balls. On a floured surface, roll out the balls into disks of about 10cm diameter. Fill the disks with two tablespoons of the chicken mix and seal tightly, removing any excess dough.

  5. Using the palm of your hand, gently flatten the filled pancakes to disks of about 10cm diameter.

  6. Add the leftover oil in a pan and heat over medium heat. Cook the pancakes 5 minutes per side or until golden brown. Serve immediately.