Lentil Pancakes Recipes

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LENTIL CAKES (PATTIES)



Lentil Cakes (Patties) image

These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!

Provided by SUSANNE C. SWISHER

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 1h

Yield 8

Number Of Ingredients 10

1 cup dry brown lentils
2 ½ cups water
¼ cup milk
1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1 (1 ounce) envelope dry onion soup mix
½ teaspoon poultry seasoning
2 eggs, beaten
½ cup chopped walnuts
1 cup seasoned dry bread crumbs
2 tablespoons vegetable oil

Steps:

  • Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
  • In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
  • Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g

LENTIL PANCAKES



LENTIL PANCAKES image

Categories     Breakfast     Fry     Vegetarian     Quick & Easy     Seed

Yield 4-5 pancakes

Number Of Ingredients 7

1 cup red lentils, soaked for an hour
1/3 tsp grated ginger
1/3 teaspoon roasted cumin powder
2 teaspoons finely chopped tomatoes
1 tbsp chopped fresh parsley
salt and pepper to taste
canola/peanut/soybean oil for cooking

Steps:

  • Grind the lentils in a blender and mix in the rest of the ingredients except oil. heat a thick bottom frying pan or a non-stick frying pan. add a teaspoon of oil, take off the flame and pour a large ladle of the batter spreading it outwards with the ladle cup to make a pancake about 1/4th of an inch thick and 4-5 inches across. cook on low-medium flame, covered for 3-4 minutes, adding a little oil on the sides after a minute. The pancake needs to be cooked only on one side. eat with a tomato or yoghurt based dip .

LENTIL PANCAKES WITH BERRIES



Lentil Pancakes With Berries image

These vegan, gluten free, nutritious pancakes are a breakfast treat at our house. While you can make lentil pancakes using various types of lentils, yellow lentils seem to work best in terms of texture and flavor. Lentils and berries are nutritional powerhouses and both have a low glycemic index. You can find yellow lentils or toor dal at your local Indian food store. This recipe requires a blender and the dry lentils should be soaked overnight for easy blending. 2 servings (about 6 pancakes) Approximately 375 cal. per serving

Provided by Gus Boetzkes

Categories     Breakfast

Time 20m

Yield 6 pancakes, 2 serving(s)

Number Of Ingredients 6

1 cup dried split yellow lentils, soaked overnight (pigeon peas or toor dal)
1/2 teaspoon sea salt
2/3 cup water (added gradually as needed)
2 teaspoons baking powder (added just before cooking)
1 tablespoon unprocessed oil, e.g., olive, avocado, coconut, etc
2 cups berries, e.g., blueberries, cranberries, raspberries, blackberries, etc

Steps:

  • Soak the dried lentils overnight and rinse.
  • Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter.
  • Add the oil to a preheated fry pan or skillet.
  • Blend in the baking powder just before pouring the batter into the fry pan.
  • Pour out 5 inch (12cm) pancakes, spreading the thick batter with the back of a spoon.
  • Fry pancakes over medium high heat (375° F) for about 5 minutes or until golden brown. Flip and fry the other side until golden brown.
  • Measure two cups of fresh or frozen berries.
  • Slice strawberries if using and heat frozen berries.
  • Top each serving of pancakes with berries and enjoy!
  • If your pancakes turn out with raw centres, cook them lower and slower.
  • If cooking in batches keep cooked pancakes covered and warm in the oven.

DOSAS (INDIAN RICE AND LENTIL PANCAKES)



Dosas (Indian Rice and Lentil Pancakes) image

In response to a request, I haven't tried these, but they sound intriguing. This is an Indian lentil and rice pancake. The mixture needs to soften and set for sometime, you'll need at least 1 1/2 days to complete the process.

Provided by Dawn399

Categories     Breads

Time 45m

Yield 8 dosas

Number Of Ingredients 6

7 1/4 cups bottled water (chlorine interferes with softening process)
1 1/2 cups basmati rice
1/2 cup Urad Dal (skinned split lentils)
1 tablespoon sugar
2 teaspoons sea salt
4 teaspoons vegetable oil (divided)

Steps:

  • Combine 6 cups water, rice and lentils in a large bowl.
  • Cover and let stand 8 hours.
  • Drain and rinse.
  • Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
  • Spoon batter in a clean bowl and cover.
  • Let stand for 12 hours (in a warm place free from drafts) or overnight.
  • Stir in salt.
  • Heat 1/2 tsp.
  • of oil in an iron skillet.
  • Spoon 1/3 cup into pan and heat over medium heat.
  • Turn pancake over when bubbles form and edges are cooked.
  • Repeat until batter is cooked.

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