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Lentil Pancakes with Avocado Tuna Topping
Savoury ground-lentil pancakes pan-fried in butter and topped with creamy avocado, tuna and olives. A grandmother-inspired high-protein bite.
70 min prep / 85 min total
354 kcal
15.9g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
soaked 1 hour
- 375 mlwater
1.5 cup
- salt
- 20 mlolive oil
- butter
for frying
- 1avocado
- large olives
a handful
- 1 tbspcream cheese
- 1can tuna
- lemon juice
a little
- parsley
- black pepper
Instructions
Soak the lentils in water for , then drain and purée with 1 cup fresh water, salt and olive oil.
Thin the batter with more water until it pours like pancake batter.
Heat a little butter in a non-stick pan and ladle small pancakes; cook per side until golden.
Mash the avocado with cream cheese, lemon juice, black pepper, parsley and flaked tuna.
Top each warm pancake with the avocado-tuna mix and a sliced olive.
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