Lentil and Curd Buffers
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 110 g lentils, red
- 110 g low-fat quark
- 50 grams flour
- 1 small onion (s)
- 2 medium egg (s)
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ paprika powder
- 0.5 teaspoon ½ cumin
- 1 teaspoon salt
- parsley
- Chili powder
Print Recipe
Pin Recipe Instructions
- First, the red lentils are pre-cooked and cooled. I recommend cooking the lentils risotto-like, i.e. with as little liquid as possible, so that afterwards a viscous mass is created. I always cook the lentils until they are very soft and crushable. I often pre-cook the lentils so that I can eat this dish fresh for several days.
- Mix the cooled lentils with all the ingredients. Then bake at 2/3 heat with a little good oil until golden brown. I always make a maximum of 2 tablespoon large buffers. However, 1 tablespoon large buffers are nicer and easier to fry.
- The portion is very large and half a portion will probably be enough for most. I always eat the pancakes with homemade low-fat curd cheese after exercise.
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