Spinach and lentil pancakes with a tomato/coriander salsa
Ingredients (for 4 people)
250 gr Lentils 100 ml Milk 2 Eggs 50 gr Spinach 100 gr Flour 2 tbs Tomato paste 1 tbs Baking soda ½ ts Cumin 100 gr Tomato 10x10 15 gr coriander 2 tbs Olive oil 2 tbs Balsamic vinegar
Preparation method
Add in a blender 125 gr of lentils , milk , eggs , spinach , flour , tomato paste , baking soda and cumin, blend until you have a smooth dough.
Take a large pancake pan and heat it, make 3 or 4 pancakes with a table spoon and fry them on both side for 2 – 3 min..
Mix the tomatoes with the rest of the lentils and add the coriander, olive oil and balsamic vinegar. Season well with salt and pepper.
Enjoy!
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