Lentil Pancakes

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curry on cooking lentil femalefocusonline sept21Rich in protein, these lentil pancakes are super quick and easy to make. Gluten free and packed with flavour, they are great as an accompaniment to a curry, or they can be eaten on their own, with a green salad as a wrap, or served with a yogurt dip, or hummus. The pancakes can be cooked in advance and reheated just before serving. Cooked pancakes will keep for up to a week stored in the fridge in an airtight container.

200g red split lentils
1 inch of ginger
1 small onion
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon chilli flakes or fresh chillies chopped
1 teaspoon black pepper Salt to taste
A Curry On Cooking curry kit can be used to replace the spices, just add
half a sachet to the lentil batter.
Prep time 10 mins plus soak 1 hour.
Cooking Time 15 mins

Rinse the lentils until the water runs clear. Place in a bowl, cover with cold water and leave to soak for 1 to 2 hours. The lentils will soak up the water, swell and soften.
Drain the lentils and add to a food processor, along with the ginger and onion blend all the ingredients to form a batter like consistency.
To the batter add salt, pepper, garam masala, the chillis and cumin seeds and mix really well.
Let the batter sit for 5 mins to thicken.
Heat a non-stick frying pan to a medium heat; ladle the batter into the pan and with the back of a tablespoon swirl the batter into a circle.
Cook for 4-5 minutes, using a fish slice gently check to see if the edges are cooked, before flipping make sure the pancake is free from the pan, if turned over too early the pancake tends to turns to mush. Flip and cook the other side for a couple of minutes press down and flip over to check if it is cooked.
Place on plate and continue to cook the rest of the pancakes.

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