Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Chicken and pea savoury pancakes
Folded pancakes filled with chicken, peas and a light sauce.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the batter makes four pancakes
- Photograph the finished pancakes
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 450 kcal
- per serving
- Protein
- 42 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk.
Cooking steps
Whisk the flour, egg and milk into a smooth batter and leave it to rest for 15 minutes.
Warm a little of the oil in a non-stick frying pan over medium heat. Pour in a quarter of the batter, tilt to spread it thinly and cook for about a minute a side, until set and lightly golden.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Repeat to make four pancakes, stacking them as they are done.
Warm the chicken and peas in the last of the oil for 4 to 5 minutes, until steaming hot right through.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.
Take the pan off the heat, stir in the yoghurt and chives and divide the filling between the pancakes. Fold them over and serve two each.
The useful detail
Keep the filling moist but not runny. Stirring the yoghurt in off the heat keeps it creamy; over the heat it splits and the filling runs out of the fold.
Make it work for you
One serving is Two filled pancakes. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked turkey instead of chicken
Leaner and drier; add a spoonful more yoghurt.
Per serving: about 15 kcal less, about 1 g less protein, about 1 g less fat.
Green beans instead of peas
Firmer; cut them short so the pancakes fold flat.
Per serving: about 25 kcal less, about 2 g less protein, about the same fat.
Unsweetened soya milk in the batter
Works the same way.
Per serving: about 10 kcal less, about the same protein, about the same fat.
Allergens: Adds soya. The yoghurt still contains milk.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A lunch made from leftovers, with the protein in the chicken and the yoghurt rather than in cheese or a cream sauce.
| Energy | 450 kcal |
|---|---|
| Protein | 42 g |
| Fat | 13 g |
| of which saturates | 4 g |
| Carbohydrate | 37 g |
| of which sugars | 10 g |
| Fibre | 3 g |
| Sodium | 230 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| plain flour | 60 g | FDC 169761Wheat flour, white, all-purpose, unenriched | 218 kcal | 6.2 g |
| eggs | 56 g | FDC 171287Egg, whole, raw, fresh | 80 kcal | 7.0 g |
| milk | 155 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 77 kcal | 5.1 g |
| rapeseed or other neutral oil | 9 g | FDC 172336Oil, canola | 81 kcal | 0.0 g |
| cooked chicken | 180 g | FDC 171477Chicken, broilers or fryers, breast, meat only, cooked, roasted | 297 kcal | 55.8 g |
| frozen peas | 100 g | FDC 170016Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program) | 77 kcal | 5.2 g |
| plain yoghurt | 100 g | FDC 170886Yogurt, plain, low fat | 63 kcal | 5.3 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| Whole recipe | Divided by 2 | 896 kcal | 84.8 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Unfilled pancakes keep best, stacked between baking paper.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Chicken Waldorf-style rye sandwiches
Chicken, apple and celery on rye with a yoghurt dressing.
About 15 min · 440 kcal · 38 g protein per serving