"These Korean-inspired chive pancakes are made with a chewy red lentil base. Naturally gluten-free and high in plant protein!"
Red Lentil and Chive Pancakes
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Prep time 15mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/2 cup dry red lentils
- 3-4 ounces garlic chives, cleaned and trimmed
- 1/4 cup water
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1 teaspoon ginger, minced
- avocado oil for frying
ingredients
Dipping Sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1/2 tablespoon sugar
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
- 1 tablespoon chopped green onion
Method
Step 1
Rinse & soak lentils: Thoroughly rinse lentils until the water runs clear. Then add rinsed lentils to a bowl and add enough water to cover the lentils by 2 inches. Soak lentils for 2-4 hours at room temperature. The lentils will soak up some of the water and soften.
Step 2
Prep chives: Trim off the tough stems and thoroughly rinse the garlic chives. Cut into 2-inch pieces.
Step 3
Blend: Drain and rinse soaked lentils. Add to a blender along with the water, salt, garlic, and ginger. Blend until smooth. The mixture will be slightly thick.
Step 4
Mix in chives: Place chives in a large bowl and pour in the blended mixture. Stir well to combine.
Step 5
Cook: Heat about one tablespoon of oil in a large skillet over medium heat. Scoop half the mixture into the skillet and spread it out flat into a thin pancake. Cover for 3 minutes, then uncover and cook another minute or so until browned on bottom. Flip and cook, uncovered, until browned on the other side, 2-3 minutes.
Step 6
Transfer pancake to a cutting board and repeat the cooking process with the rest of the batter. Cut pancakes into sections. Mix together dipping sauce or serve with another sauce of choice.