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Savory Lentil Pancakes

A delightful fusion of health and flavor, these savory lentil pancakes are packed with protein and fiber, making them a perfect quick meal option.
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 cup red lentils Soaked for at least 4 hours
  • 2 cups water For blending with lentils
  • 1 teaspoon salt For blending and additional seasoning
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 medium zucchini, grated For sautéing
  • 1/2 cup cashews Soaked in water for 2 hours
  • 1/4 cup water For making cashew cream
  • oil For frying
  • chutney For serving

Instructions

Preparation

  • Soak the red lentils in water for at least 4 hours or overnight. Once soaked, drain and rinse.
  • In a blender, combine the soaked lentils with 2 cups of fresh water, salt, turmeric, and cumin. Blend until smooth and creamy.

Cooking

  • Heat a non-stick skillet over medium heat, adding a little oil to coat the bottom.
  • Pour a ladle of the batter into the skillet and spread it into a pancake shape. Cook until golden brown on one side, about 3-4 minutes, then flip and cook for another 2-3 minutes.
  • In the same skillet, add the grated zucchini and sauté until tender, seasoning with salt.

Cashew Cream

  • Blend the soaked cashews with 1/4 cup of water until smooth and creamy.

Serving

  • Serve the pancakes topped with sautéed zucchini, a drizzle of cashew cream, and chutney.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze with parchment paper in between pancakes.