Filter
Reset
Sort ByRelevance
Michelle
Asian legume pancakes with fresh yoghurt dip
Pancakes from peas, lentils and corn with curry, red onion, coriander and a dip of low-fat yogurt and mint.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prak the legumes coarsely with a fork and mix with the eggs and curry powder. Sprinkle with salt and salt.
-
Heat half the oil in a frying pan and fry half of the mixture over medium heat 2 pancakes per person in 6 min.
-
Make 2 more pancakes per person.
-
Meanwhile, chop the onion and finely chop the coriander and mint leaves.
-
Mix the yogurt and season with salt and pepper. Serve as a dip.
Blogs that might be interesting
-
5 minSmall dishcapers, anchovy fillet, garlic, green olive, olive oil,classic tapenade
-
30 minSide dishsomething crumbly potatoes, smoked bacon cubes, cabbage, unsalted butter, fresh flat parsley,mashed with cabbage and bacon
-
5 minSide dishsweet bell pepper, forest outing, tortilla chips natural, grated cheese spicy 45, chili sauce,mini chip dish in a gourmet pan
-
35 minSmall dishself-raising flour, full yogurt, dried rosemary, black olive, olive oil, coarse sea salt, cucumber, Greek yoghurt, olive oil, garlic, fresh mint,olive rolls with tzatziki
Nutrition
310Calories
Sodium18% DV440mg
Fat28% DV18g
Protein32% DV16g
Carbs6% DV18g
Fiber24% DV6g
Loved it