I've seen a lot of posts on Instagram for lentil wraps and vegetable pancakes, so I thought I'd combine the both, as I have something of a chard glut at the allotment.
I didn't soak my lentils as long as many recommend, which may explain why they were not as flexible as those in reels. I also put a teaspoon of dry garlic chutney (garlic, chilli, fenugreek, mustard, cumin, coriander, sesame, turmeric, asafoetida, & mango powder) into the mixture, and ate the wraps like Indian roti canai.
Makes 4
100g red lentils
250ml water
100g spinach, chard, or kale
1/2 tsp salt
1 tsp dry garlic chutney (optional)
Soak the lentils in the water for a minimum of 4 hours
After soaking, whizz up with the rest of the ingredients until smooth.
Heat a non stick frying pan or pancake pan with a drizzle of olive oil. Pour in about 1/4 of the mixture and spread out to to round pancake shape with a spatula.
Cook for 1-2 minutes each side.
Use as wraps (if flexible enough), eat with a curry, or just as snack on their own.
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