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No deadline cooking
Dragon meat pancakes
It's called "dragon meat" because everyone uses different kinds of meat (chicken, turkey, pork, beef, lam, etc), or their mixture, or liver, or fish (that would be a sea dragon, obviously). Some use a bit of soya for marinade and call it Chinese dragon. Some use chicken wings and get winged dragon. Here is my version.

Ingredients:
440 g chicken fillet
180 g leek
1 can mushrooms (400 g)
Marinade:
3 tbsp starch
2 tbsp mayonnaise
2 eggs
Spices:
1 tbsp turmeric
0.5 tbsp hot curry powder

Preparation
Finely chop chicken fillet, leek and mushrooms. Wash chopped leek and let it drain.

Mix marinade ingredients and spices in a separate bowl. I don't add salt since mayonnaise is salty enough. And I'm to lazy to use separate bowl.

Put everything together and stir well.
Let the meat to marinate (soften) for 30 min at room temperature or over night in the refrigerator. The mix can be stored in a container in the refrigerator for up to 3 days.

Heat a frying pan (medium-high temperature) with oil and fry little "pancakes" till golden brown. Use table spoon to place the mix into the frying pan.

The best part of this recipe is that you can run your imagination wild, and use whatever you can find in your fridge. For inspiration I put a basic recipe and some other people's versions in the attachment.