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Crispy Welsh Lamb pancakes

  • Prep time 10 mins
  • Cook time 10 mins
  • Serves 4

Ingredients

  • Leftover pulled PGI Welsh Lamb or shred leftover roast PGI Welsh Lamb
  • Dash of oil
  • ½ tsp Chinese five spice powder
  • Pack of Chinese pancakes
  • ½ jar of hoisin sauce
  • ½ cucumber, cut into thin matchsticks
  • Bunch of spring onions, cut into thin slices

Nutrition

  • Energy: 716 KJ
  • Calories: 170 kcals
  • Fat: 7 g
  • Of which saturates: 1.8 g
  • Salt: 3.7 g
  • Iron: 1.75 mg
  • Zinc: 2.7 mg
  • Protein: 16.7 g
  • Fibre: 0.4 g
  • Carbohydrates: 11 g
  • Of which sugars: 4.4 g

Method

  1. To crisp the lamb – heat the oil in a frying pan and add the five spice powder, stir through then add the shredded lamb and stir gently for approximately 10 minutes to crisp up and ensure its piping hot.
  2. Warm the pancakes as instructed on packet.
  3. Spread a little hoisin sauce over each pancake, top with vegetables and hot lamb. Roll up into pancake rolls.
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