Crispy baked pancakes of red lentils, quinoa and carrots served with harissa yogurt. Perfect as a vegan, filling main dish along with a salad. Rich in vegetable protein, vegan and gluten-free.
Provide small pot. Pour in vegetable broth, quinoa and red lentils and bring to a boil. Return to medium heat and simmer for 10 minutes. Turn off the stove and let swell for another 5 minutes.
45 g Quinoa, 45 g Red lentils, 250 ml Vegetable broth
Heat pan with oil. Sauté onion and garlic until translucent.
Provide a large bowl, put in carrots, harissa paste, lemon juice, flour, oat flour, cumin, paprika, salt, onion, garlic, flaxseed eggs and quinoa-lentil mixture.
1 Piece Onion, 2 Piece Garlic cloves, 100 g Carrots, 15 g Harissa paste, 15 ml Lemon juice, 35 g Oatmeal, 1 tbspn Cumin, 1 tbspn Paprika powder, 1 tbspn Salt, 3 Piece Flaxseed eggs
Knead well with your hands until a compact mass is formed.
Preheat oven to 200 degrees (convection) or 220 degrees (top-bottom heat) and line a baking sheet with a permanent baking mat or baking paper.
Form patties with your hands and place on the baking sheet. Put in the oven and bake for 15 minutes.
Heat a frying pan and add about 1 tablespoon of frying oil. TIP: I like to work with 2 pans in parallel so the buffers are done faster.
Fry pancakes for 2-3 minutes on each side until golden brown.
FOR THE HARISSA YOGURT Mix yogurt, harissa paste, lemon juice, salt and parsley together in a small bowl and set aside.
300 g Yogurt, 15 g Harissa paste alternatively use another chili pasta or spice paste of your choice, 30 ml Lemon juice, A strong pinch of salt, 2 tbspn fresh parsley coarsely chopped
Serve on plates with homemade harissa yogurt. Enjoy immediately, or keep warm in oven (or warming drawer) at 100 degrees.
Best fresh. Dough keeps (unbaked) 1-2 days covered in the refrigerator