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
Lentil and Curd Buffers
Lentil and Curd Buffers

Instructions

  1. 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.
  2. 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.
  3. 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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