Beetroot Pancake Rolls with Lentils and Red Fish

I love it when it’s delicious! And if it is also interesting to cook and you can surprise the guests at the festive table, then our recipe! We must cook! A very beautiful and very tasty appetizer – beet pancake rolls with lentils and red fish. Nobody will guess what you added to the filling! Such snack rolls turn out to be bright in taste and in appearance. Try it for your health!

Ingredients

Directions

Peel the beets, chop coarsely and send them to the blender bowl. Add coarsely chopped garlic, vegetable oil, salt, egg, and milk. We punch the combined ingredients with an immersion blender until smooth.
Then add flour and once again punch with a blender. It turns out a “velvet” dough.
While the dough has stood a little, let’s start the filling. There are three main products here: green lentils, curd cheese, and a piece of red fish (home salted).
We wash the lentils well, fill with water and boil until tender, about 30 minutes (it is better to do this in advance). Add salt, vegetable oil, and vinegar to the still-hot lentils. Stir and let it cool.
We fry the pancakes, they should be thick (5-7 mm). I got three pancakes. Let the pancakes cool.
Add finely chopped greens, curd cheese, and black pepper to the cooled lentils. Stir gently so as not to crush the lentils. The filling is ready.
Cut the fillet of red fish from the skin and cut it into thin slices. We distribute the filling over the entire surface of the pancake. We spread the plates of red fish from one edge of the pancake.
We roll up dense rolls. We wrap the finished rolls of beetroot pancakes with lentils and red fish with cling film and put them in the refrigerator for 30 minutes.
Cut the rolls into pieces (washers) 1.5 cm thick and serve. A bright and tasty snack, try it!

Enjoy your meal!

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