How to turn leftover turkey into delicious, Chinese-style pancakes – recipe | Waste not
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A restaurant favourite you can knock up at home using the last of the Christmas turkey. Our daughter’s favourite meals are usually interactive. For example, we make summer rolls, tacos, sushi and these crispy turkey pancakes at the table, laying out all the various ingredients for us to construct our own wraps from whatever we fancy. Leftover scraps of roast meat go a very long way when mixed with other ingredients in a wrap.
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This is a super-quick way to upcycle even a small amount of leftover roast meat into a special last-minute meal. If you don’t have hoisin sauce in the cupboard, it’s possible you might have the ingredients to make your own – garlic, soy sauce, sweetener, vinegar, chilli of some sort and a blob of tahini or peanut butter are all you need to make it.
Hoisin is incredibly delicious even without any other spices, but five spice, black bean sauce and the like will elevate it to a whole new level. We didn’t have any five-spice, but we did have a few of the spices that go into it, so I added a teaspoon in total of those (Chinese five-spice commonly includes cinnamon, star anise, fennel seeds, cloves and Sichuan peppercorns, so use whichever of those you have.).
I really like the neutral flavour of Chinese-style pancakes, because it makes them a great carrier for other intense flavours, but if you can’t find them, regular wheat tortillas will work here instead. Serves 4. For the hoisin sauce (optional; or use shop-bought).
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