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Vegan Red Lentil Vegetable Pancakes
Hearty red lentil pancakes blended with sauteed onion, carrot, zucchini, bell pepper and garlic, pan-fried golden on both sides. Paired with a creamy cashew sauce.
30 min prep / 50 min total
591 kcal
23.9g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 250 gred lentils
soaked 2h, drained
- 1onion
- 1carrot
- 1zucchini
- 1bell pepper
- 2 clovegarlic
- salt
- olive oil
- 150 gcashews
soaked 2h (for sauce)
- 75 mlwater
for sauce
- 1lemon
juice only, for sauce
- 1 clovegarlic
for sauce
Instructions
Soak 250g red lentils in water for , then drain and blend to a smooth paste.
Saute 1 onion, 1 carrot, 1 zucchini, 1 bell pepper and garlic in olive oil until soft, then fold into the lentil paste with salt.
Heat a pan with olive oil and fry the batter in thin rounds, browning both sides until crisp.
Soak 150g cashews , drain and blend with 75ml water, 0.5 lemon juice, 1 garlic clove and 0.5 teaspoon salt to a mayo-like sauce.
Serve the pancakes warm with generous spoonfuls of the cashew sauce on the side.
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