Recipe for red lentil mini pancakes with cumin cream

Recipe for red lentil mini pancakes with cumin cream

Difficulty: Moderate
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 30 pancakes

1 cup red lentils
2 ½ cups water
3 green onions, minced
1 Tablespoon curry powder
Pinch cayenne chile powder (you can add more for additional heat)
½ teaspoon salt
¼ cup finely chopped cilantro
1 egg, beaten
1 Tablespoon milk
2 Tablespoons flour
2 Tablespoons olive oil
1 cup fat-free sour cream
1 teaspoon ground cumin*
 ½ teaspoon black pepper

1.    Combine lentils and water in a pot and bring to a boil over high heat.  Reduce heat to a simmer and cook for about 15 minutes, or just until the lentils are soft.  Be careful as they overcook easily.  Remove from heat, drain well, pour into a flat dish and let cool.
2.    When the lentils are cool, place in a bowl and combine will all remaining ingredients except the olive oil, sour cream, cumin, and black pepper.
3.    In a separate bowl, combine sour cream, cumin, and black pepper.  Reserve.
4.    Sauté the lentil mixture in a non-stick sauté pan with olive oil over moderate heat.  Flip when they are browned and continue cooking until they are crispy.  
5.    Serve hot pancakes with sour cream dipping sauce.
   

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