"As spring approaches, we increasingly choose lighter and fresher dishes. These spinach and lentil pancakes are a great way to enjoy a nutritious and flavorful meal. Not only are they filling and protein-packed, they're also easy to make, making them perfect for both lunch and dinner.
A refreshing radish and cucumber salad adds a nice crunch and freshness and perfectly combines all the flavors." - Meda.
Ingredients:
For the wraps:
- 1 cup red lentils
- 1 1/4 cups water
- 1/2 tbsp. Spinach powder
- a pinch of salt
- 1 tbsp. olive oil + a little for frying
For the salad:
- 200g radishes
- 1/2 long cucumber
- 1/2 red onion
- 1 avocado
- a handful of parsley
- 1 tbsp. capers
- 50g feta cheese (you can use vegan or other goat cheese according to your needs)
- 1 tbsp olive oil
- 1/2 lemon juice
- a pinch of salt and black pepper
Process:
- Pour water over the red lentils to cover and leave to soak for 1-2 hours. Once soakes, strain through a sieve and rinse well under running water.
- Place the soaked lentils, olive oil, spinach powder, salt and 1 1/4 cups of water in a food processor. Blend until smooth.
- Heat the pan well and grease with a little oil. Pour a spoonful of batter and quickly spread it around the pan in circular motions. Cook for about 1 minute, until the pancake starts to rise, bubbles form and the edges brown. Flip and cook for about 1 more minute. This amount of dough makes 8 pancakes with a diameter of 20cm.
- Prepare the salad. Finely chop the radishes, cucumber, red onion, parsley, and dice the avocado.
- Transfer the vegetables to a bowl, add the capers and chopped feta cheese. Drizzle with olive oil, lemon juice, and season with salt and black pepper. Mix everything well.
- Fill the wraps with the salad and serve. Enjoy!
Thanks to the Meda Yildirim for the recipe.
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