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Lentil pancakes

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Ingredients for 3 servings:

  • 100 g lentils
  • Caraway powder
  • salt and pepper
  • a few stalks of parsley
  • 1 cup cream cheese
  • 1 tbsp spelt flour
  • Rapeseed oil for frying
  • 1 tsp butter for frying
  • possibly oat flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 40 minutes

Soak the lentils for 3 hours, drain, and reserve the soaking water. Then, using a hand blender, puree the lentils with the remaining ingredients, adding a little of the soaking water to create a smooth mixture. If the mixture is too thin, stir in some oatmeal. Heat the rapeseed oil and butter in a pan. Using a tablespoon, drop small heaps of the mixture into the frying fat, flatten, and fry. Serve with raw vegetable salads or a dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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