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🍽️ Vegan Lentil Pancakes with Zucchini Tzatziki

480 kcal · 30 min · 4 servings

Ingredients

• 150 g red lentils
• 180 ml vegetable broth
• 0.5 tsp ground cumin
• 1 salt
• pepper
• 2 tbsp olive oil
• 1 small zucchini
• 1 garlic clove
• 250 g soy quark
• 1 drop lemon juice
• 0.5 tsp ground cumin
• salt
• pepper

Instructions

1. 1. To prepare the pancakes, rinse the lentils thoroughly under cold water in a sieve and let them drain.
2. 2. Then puree the lentils together with vegetable broth, cumin, salt, and pepper in a blender or with an immersion blender.
3. 3. Heat the oil in a non-stick pan. For each pancake, add about 1 tbsp of the batter and fry for 2–3 minutes on each side.
4. 4. For the zaziki, wash the zucchini thoroughly, trim it, and grate it finely. Place the grated zucchini in a fine sieve and squeeze out the excess liquid.
5. 5. Peel the garlic and either press it through a garlic press or chop it finely. Then mix the quark with the zucchini shreds and the garlic. Season with lemon juice, cumin, salt, and pepper to taste.

Nutrition per serving

• kcal: 480
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 42 g