Hubby and boys are still on the slow carb 4hb diet thing… Our friend jake made some lentil pancakes the week before but sorta winged the whole thing and couldn’t provide a recipe… We usually have rice with our ma po tofu, but hubby thought these lentil pancakes would be a good substitute! So i went on a hunt and found this recipe from Eats Well this others
As usual I had to change up the recipe and didn’t have all the ingredients!
1 cup lentils,(1/4 cup red, rest brown) soaked 1 hour, boiled 5 min and drained
1 tbsp minced garlic
2 tsp red pepper flakes
1/2 cup chopped scallion (1 had 1 large one, not sure how much it was)
1 large carrot, finely julienned or grated (i scoured through a bag of frozen mixed veggies, stole the baby carrots and microwaved them till soft)
salt and black pepper
1 tbsp minced peeled fresh ginger (i took mine from a jar)
1 1/2 tbsp garam masala (I haven’t gotten this spice yet, so i just skipped it)
1. Put the lentils in a food processor and add about 3/4 cup water. Puree until a smooth and thick batter is formed. Add the rest of the ingredients to the food processor: eggs, garlic, chile, scallion, carrot, salt, pepper, ginger.
2. Heat a large nonstick skillet over medium heat. Spray with cooking spray. Ladle (i use a rounded 1/4 cup measuring cup for all pancake items) in the batter to form several smaller pancakes or one large one. The batter was pretty thick to it was pretty much a lump in the pan, i flipped it and squished it once the bottom was done.
This was definitely a good recipe and I look forward to getting the garam masala in house and trying it again!