Salad with egg pancakes
Description
A simple dish to prepare. To prevent the salad from being bland, I recommend adding some corn, either boiled or canned. You can add a piquant flavor to the dressing with garlic. This salad is not only very tasty but also looks great on the table. Serve chilled.
Instructions
- 1
Step 1
First, wash and boil the chicken breast in salted water, and cook the corn separately. Prepare the remaining ingredients.
- 2
Step 2
Beat the eggs into a small bowl. Add salt and pepper to taste.
- 3
Step 3
Beat with a fork or whisk. Pour half onto a skillet with heated vegetable oil and fry the pancakes until done.
- 4
Step 4
Roll the finished egg pancakes into rolls and let them cool slightly.
- 5
Step 5
Meanwhile, cut the cucumber into thin strips.
- 6
Step 6
Add the onion there as well.
- 7
Step 7
And corn kernels.
- 8
Step 8
Let the fillet cool slightly and then shred it into fibers.
- 9
Step 9
Slice the egg pancakes (you can leave a few slices for garnish).
- 10
Step 10
Add mayonnaise, garlic, and fresh herbs if desired.
- 11
Step 11
Gently mix.
- 12
Step 12
The "Riddle" salad is ready.