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Steenbergs cumin pancakes with spicy chicken, salsa and raita

(Serves 2 hungry people) 



  1. Seive 110g plain flour into a bowl and add 2 eggs, pinch of salt, 50g melted butter and whisk together until smooth, pour in 275 ml milk, 2 tsp of Steenbergs ground cumin and whisk together. Place the batter mix to one side to rest.
  2. Cut the onions in half and dice one half of each red and white onion. Reserve the other halves for later.
  3. Dice the cucumber and cherry tomatoes into pieces the same size as the onions. Save a few pieces of cucumber for the raita.
  4. Roughly chop the coriander and mix together with the tomato, onion and cucumber and season with salt and pepper
  5. Pour out the natural yoghurt and add reserved cucumber, a pinch of Steenbergs chilli powder and mix together.
  6. Slice the chicken, half of the red and white onion and pepper into strips.
  7. Add a little olive oil to a pan and cook the Steenberg spices for 1 minute. Add the chicken and vegetables and cook for 5 minutes. (TIP – For more fiery chicken add fresh chopped chilli here.)
  8. While the chicken is cooking, get a non stick frying pan on a high heat and ladle in a small amount of the pancake batter, swirl around the liquid to coat the bottom of the pan.
  9. Once the pancake is cooked, flip it over and cook the other side for a further 30 seconds or so.
  10. Fill your pancakes with the chicken mixture, add the raita, salsa and roll into a tube shape.
  11. Serve with crispy salad.


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