These savory lentil and cabbage pancakes are a nutritious, protein-packed dish that’s perfect for any meal of the day. Blending together cooked lentils, fresh cabbage, and flavorful spices, this recipe creates a hearty and wholesome pancake. With the added yogurt-dill garlic sauce, it offers a refreshing and tangy balance to the rich flavors of the pancakes. Ideal for a quick, filling breakfast or light dinner, this recipe is easy to follow and packed with health benefits.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Soaking Time: 2 hours
- Total Time: 2 hours 40 minutes
Ingredients
- Lentils: 200 g (1 cup)
- Cabbage: 300 g (2 cups), chopped
- Eggs: 3 large
- Flour: 150 g (1 cup)
- Garlic powder: to taste
- Salt: to taste
- Paprika: to taste
- Parsley: a handful, chopped
- Vegetable oil: for frying
- Yogurt: ½ cup
- Mayonnaise: 2 tbsp
- Dill: a handful, chopped
- Garlic: 1 clove, grated
Directions
- Prepare the Lentils: Rinse the lentils thoroughly and soak them in water for 2 hours. After soaking, drain and rinse them again.
- Blend the Lentils and Cabbage: Place the drained lentils and chopped cabbage in a blender. Add a little water and blend until smooth.
- Mix the Batter: In a separate bowl, whisk the eggs, then pour them over the lentil and cabbage mixture. Stir in the flour, garlic powder, salt, paprika, and parsley.
- Cook the Pancakes: Heat vegetable oil in a pan. Pour a portion of the batter into the pan, spreading it into a pancake shape. Cook for about 10 minutes on one side, then flip and cook for another 10 minutes until both sides are golden brown.
- Make the Sauce: Combine yogurt, mayonnaise, chopped dill, and grated garlic in a small bowl. Mix well.
- Serve: Serve the pancakes hot with the yogurt-dill sauce on the side.
Serving Suggestions
- Serve with a fresh salad on the side for a complete meal.
- Top with avocado slices or a poached egg for added richness.
- Pair with pickled vegetables or a tangy chutney for a flavor boost.
Cooking Tips
- For a fluffier texture, use baking powder in the batter.
- If the mixture is too thick, add a bit of water to reach a pancake batter consistency.
- Make sure the pan is hot enough before adding the batter to achieve a crispy crust.
Nutritional Benefits
- Lentils are a great source of plant-based protein and fiber.
- Cabbage is rich in antioxidants and vitamin K, supporting heart health.
- Eggs add high-quality protein and essential vitamins like B12.
Dietary Information
- Vegetarian
- Dairy-Free Option: Skip the yogurt sauce or use a dairy-free alternative.
- Gluten-Free Option: Use gluten-free flour instead of regular flour.
Nutritional Facts (per serving, approx)
- Calories: 220
- Protein: 10 g
- Carbohydrates: 30 g
- Fat: 6 g
- Fiber: 8 g
- Iron: 15% of daily intake
Storage
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven to maintain the crispiness.
- The yogurt sauce should be consumed within 2 days.
Why You’ll Love This Recipe
- It’s packed with nutrients from lentils, cabbage, and eggs.
- The pancakes are crispy on the outside and soft on the inside, with bold flavors.
- The dish is versatile—you can enjoy it for breakfast, lunch, or dinner.
- It’s a perfect way to incorporate more vegetables and plant-based protein into your diet.
Conclusion
These lentil and cabbage savory pancakes offer a unique and nutritious twist on traditional pancakes. With a crispy texture and hearty flavor, they are sure to satisfy your hunger while providing plenty of nutrients. Paired with the refreshing yogurt-dill sauce, this dish is both wholesome and delicious, making it a great option for any meal. Whether you’re looking for a quick snack or a complete meal, this recipe has you covered!
Frequently Asked Questions (FAQs)
- Can I use red lentils instead of green lentils?
Yes, red lentils work well, but they may cook faster and result in a slightly different texture. - Can I substitute the cabbage with other vegetables?
Yes, grated carrots, spinach, or zucchini can be great substitutes. - Can I bake the pancakes instead of frying them?
Yes, you can bake them in the oven at 200°C (400°F) for about 15-20 minutes. - How do I make this dish vegan?
Substitute eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). - Can I make the batter ahead of time?
Yes, you can refrigerate the batter for up to 1 day before frying. - Can I freeze the pancakes?
Yes, freeze the cooked pancakes for up to 3 months. Reheat in a skillet or oven. - What can I serve with these pancakes?
Serve with a side of roasted vegetables, a green salad, or a dipping sauce like tzatziki. - Why are my pancakes falling apart?
Ensure the batter isn’t too runny, and let the pancakes cook fully on one side before flipping. - Can I use whole wheat flour instead of regular flour?
Yes, whole wheat flour adds extra fiber and nutrients. - Can I make the sauce ahead of time?
Yes, the yogurt-dill sauce can be made up to 1 day ahead and stored in the refrigerator.