Summary

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

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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.