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🍽️ Crispy Lentil Pancakes with Yogurt Dip and Oak Leaf Salad

276 kcal · 30 min · 4 servings

Ingredients

• 20 g red lentils
• 2 eggs
• salt
• 1 tbsp baking powder
• 100 g lentil flour
• 1 tbsp ground cumin
• cayenne pepper
• 1 tsp dried herbs (e.g. rosemary, thyme)
• 200 g yogurt (3.5% fat)
• pepper
• 2 tbsp lemon juice
• 150 g cucumber (0.3 cucumbers)
• 20 g chives (1 bunch)
• 1 head oak leaf lettuce
• 1 tbsp apple cider vinegar
• 1 tsp hot mustard
• 4 tbsp olive oil

Instructions

1. 1. Pour 100 milliliters of water over the lentils.
2. 2. Cook the lentils over medium heat for about 8 minutes.
3. 3. Drain the cooked lentils and let them drain well.
4. 4. Separate the eggs by separating the yolk from the white.
5. 5. Whip the egg white stiff with a pinch of salt.
6. 6. Take 2 tablespoons of the drained lentils.
7. 7. Puree the egg yolk together with these 2 tablespoons of lentils.
8. 8. Add baking powder, lentil flour, salt, cumin, a pinch of cayenne pepper, and herbs.
9. 9. Mix everything into a smooth batter.
10. 10. If the batter is too dry, add a little more lentil flour or water.
11. 11. Fold in the whipped egg white into the batter.
12. 12. Add the remaining lentils to the batter.
13. 13. Let the batter swell for 5 minutes.
14. 14. Stir the yogurt for the dip until smooth.
15. 15. Season the yogurt dip with salt, pepper, and lemon juice.
16. 16. Peel half of the cucumber.
17. 17. Grate the peeled cucumber finely.
18. 18. Wash the chives.
19. 19. Shake the chives dry.
20. 20. Cut half of the chives into small rings.
21. 21. Stir the grated cucumber into the yogurt dip.
22. 22. Stir the chive rings into the yogurt dip.
23. 23. Taste the dip again and adjust with salt and pepper.
24. 24. Clean the salad vegetables.
25. 25. Wash the salad vegetables.
26. 26. Spin the salad vegetables dry.
27. 27. Mix vinegar with mustard.
28. 28. Season the dressing with salt and pepper.
29. 29. Add 3 tablespoons of oil to the dressing.
30. 30. Mix everything into a homogeneous dressing.
31. 31. Take a non-stick pan.
32. 32. Place the batter in the pan in 2 portions.
33. 33. Grease the pan with 1 teaspoon of oil each time.
34. 34. Heat the greased pan.
35. 35. Put 1 to 2 tablespoons of batter for one pancake into the pan.
36. 36. Fry the pancake on each side for about 5 minutes over medium heat until golden brown.
37. 37. Repeat the process until all the batter is used up.
38. 38. Serve the pancakes with the salad.
39. 39. Place 1 tablespoon of yogurt dip next to the pancakes.
40. 40. Sprinkle pepper over the pancakes as desired.
41. 41. Drizzle the salad with the dressing.
42. 42. Garnish the salad with the remaining chive stems.

Nutrition per serving

• kcal: 276
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 21 g