Asian legume pancakes with fresh yoghurt dip

Name: asian legume pancakes with fresh yoghurt dip
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 215 g peas, lentils and maize mix in a bag; 2 egg; 1 tl curry powder; 1,5 el peanut oil; 0,5 small red onion; 7,5 g fresh coriander; 5 g fresh fresh mint; 150 ml mild low fat yogurt

Pancakes from peas, lentils and corn with curry, red onion, coriander and a dip of low-fat yogurt and mint.

Ingredients

215 g peas, lentils and maize mix in a bag
2 egg
1 tl curry powder
1,5 el peanut oil

0,5 small red onion
7,5 g fresh coriander
5 g fresh fresh mint
150 ml mild low fat yogurt

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.