Table of contents:
- Ingredients for Lentil Zucchini Pancakes
- Method for preparing tender lentil pancakes with zucchini without eggs
Video: Delicate Lentil Pancakes With Zucchini Without Eggs. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Lentil pancakes with zucchini - tender, delicious and nutritious! Red or ginger lentils are the best choice for this recipe, such lentils are cooked quickly, they do not need to be presoaked and cooked for a long time. I also advise you to pay close attention to the choice of cheese, parmesan is better, it is salty, with a piquant taste, it will perfectly set off and complement lentils and zucchini. These pancakes are egg free, so the recipe is suitable for vegetarian menus and for people with egg allergies.
- Cooking time: 40 minutes
- Servings: 4
Ingredients for Lentil Zucchini Pancakes
- 150 g red lentils;
- 150 g of zucchini pulp;
- 2 onions;
- 2 cloves of garlic;
- 50 g parmesan;
- 3 tablespoons of wheat flour;
- 20 g cilantro;
- ½ teaspoon of cumin and coriander;
- Bay leaf;
- ground paprika;
- salt, vegetable oil;
- a handful of cherry and lettuce leaves for serving.
Method for preparing tender lentil pancakes with zucchini without eggs
To prepare lentil pancakes, pour ginger lentils into a saucepan, add an onion cut in half, peeled garlic cloves and a bay leaf. Pour in about 500 ml of water, place the pan on the stove, bring to a boil over high heat.
After boiling, reduce the heat, close the pan tightly with a lid. Cook the lentils until tender for about 20 minutes, the grains will become very soft and turn into a thick gruel. There is no need to salt, we will add salt to the dough.
We take out only the bay leaf from the pan, leave the onion and garlic. Transfer the boiled lentils to a bowl, add finely chopped cilantro. In this recipe for lentil pancakes, you can use the whole plant, even delicate roots, the main thing is to chop finely.
We peel the zucchini, scrape out the seeds, only the hard part of the vegetable is needed for the dough. So, we rub the zucchini on a coarse vegetable grater, put it in a bowl.
Finely chop the remaining onion and add to a bowl. Also add about a teaspoon of ground sweet paprika.
Rub a piece of parmesan on a fine cheese grater, add to the rest of the ingredients, mix thoroughly, taste, add the required amount of salt at this stage. Please note that Parmesan is salty, so you need to put less salt than usual.
Next, add wheat flour, mix again, you should get a rather thick and viscous dough. If it seems liquid, then you need to add a little more flour.
Fry half a teaspoon of cumin and coriander seeds in a dry frying pan, grind in a mortar, pour into the dough, mix.
Pour 2-3 tablespoons of refined vegetable oil into a frying pan with a non-stick coating, when the oil heats up, spread the dough with a tablespoon, fry the pancakes over medium heat until golden brown on one side. Put cherry tomatoes between the pancakes for literally a couple of minutes, if you keep it longer, they will burst.
We take out the cherry from the pan, turn the pancakes over, fry for another 4 minutes on the other side.
We spread the tender lentil pancakes on a warm plate, next to them are fried cherry tomatoes on a lettuce leaf. Serve hot or warm.
Bon Appetit!
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