MIX VEGGIES AND TOFU PAN CAKE & CHICKEN PAN CAKE
Nutrition with Vibha
March 28, 2025
super easy
Mix Veggies And Chicken Pan Cake
Ingredients
- ½ cup Boiled Shredded Chicken
- 3 nos. Eggs
- 2 tbsp Oats coarsley ground
- ½ cup Mushroom sliced
- 3 Spring Onion chopped with green stalk
- ½ cup Mixed Bell peppers thinly sliced
- ½ cup Zucuni, sliced
- ¼ cup Purple cabbage shredded
- tbsp Hot & Sweet sauces tbsp or to taste
- 1 Green chili, chopped
- Chili flakes- to taste
- Pounded pepper corn- to taste
- ½ tsp Mixed herbs
- 1 tsp Sesame seeds
- ½ tsp Olive oil
- ½ cup Butter
- 1 tbsp Paramesan cheese (optional)
- Salt to taste
Instructions
- Slightly roast and coarsely grind the oats, keep aside
- Heat oil in a medium sized frying pan, add the sesame seeds, then the chopped spring onions, saute for a while
- Add the mushroom and other veggies, fry for a few minutes, add the butter
- Mix in the crushed oats, shredded chicken, saute again
- Add the spices and salt to taste
- Add the hot & sweet sauce, spread the veggies egg mixture evenly on the pan
- Beat the eggs adding few piches of salt and pepper
- Pour the beaten egg evenly over the veggies and chicken mixture
- Sprinkle the Parmesan cheese
- Cover with a lid, cook on a low flame till done
- Cut into wedges, Serve hot,with a soup of your choice or toasted multi grain bread
Notes
Highlights:
- This savory pancake combines the goodness of mixed veggies, chicken, and a chickpea flour base, offering a nutritious and flavorful dish.
- Serve hot with soup or toasted multigrain bread for a wholesome meal.
| Energy | 335 kcal |
| Carbohydrate | 35.7 g |
| Protein | 12.4 g |
| Fat | 7.6 g |
| Calcium | 56.8 mg |
| Iron | 1.2 mg |
| Total Fiber | 8.65 g |
| Soluble Fiber | 1.94 g |
Mix Veggies And Tofu Pan Cake
Ingredients
- ½ cup Grated Tofu
- ½ cup Chick pea flour- 1/2 cup
- 3 tbsp Oats, coarsley ground
- 3 tbsp Fine Semolina
- ½ cup Mushroom sliced
- 3 Spring Onion chopped with green stalk
- ½ cup Mixed Bell peppers thinly sliced
- ½ cup Zucuni, sliced
- ¼ cup Purple cabbage shredded
- 2 tbsp Hot & Sweet sauce
- 1 Green chili
- Chili flakes- to taste
- Pounded pepper corn- to taste
- ½ tsp Mixed herbs
- 1 tsp Sesame seeds
- ½ tsp Olive oil
- ½ tsp Butter
- 1 tbsp Paramesan cheese (optional)
- Salt to taste
Instructions
- Slightly roast and coarsely grind the oats, keep aside
- Heat oil in a medium sized frying pan, add the sesame seeds, then the chopped spring onions, saute for a while
- Add the mushroom and other veggies, fry for a few minutes, add the butter
- Mix in the crushed oats, grated tofu saute again
- Add the spices and salt to taste
- Add the hot & sweet sauce, spread the veggies egg mixture evenly on the pan
- Blend the chick pea flou and fine semolina adding few piches of salt and pepper and sufficient water to make a moderately thick batter of pouring consistency
- Pour the batter evenly over the veggies and tofu mixture
- Sprinkle the Parmesan cheese
- Cover with a lid, cook on a low flame till done
- Cut into wedges, Serve hot,with a soup of your choice or toasted multi grain bread
Notes
Highlights:
- This savory pancake combines the goodness of mixed veggies, tofu, and a chickpea flour base, offering a nutritious and flavorful dish.
- Serve hot with soup or toasted multigrain bread for a wholesome meal.
| Energy | 343 kcal |
| Carbohydrate | 40.1 g |
| Protein | 8.4 g |
| Fat | 6.3 g |
| Calcium | 60.7 mg |
| Iron | 0.96 mg |
| Total Fiber | 10.14 g |
| Soluble Fiber | 2.8 g |
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