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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.
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Ingredients
Directions
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Prak the legumes coarsely with a fork and mix with the eggs and curry powder. Sprinkle with salt and salt.
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Heat half the oil in a frying pan and fry half of the mixture over medium heat 2 pancakes per person in 6 min.
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Make 2 more pancakes per person.
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Meanwhile, chop the onion and finely chop the coriander and mint leaves.
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Mix the yogurt and season with salt and pepper. Serve as a dip.
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Nutrition
310Calories
Sodium18% DV440mg
Fat28% DV18g
Protein32% DV16g
Carbs6% DV18g
Fiber24% DV6g
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