This Cabbage and Lentil Savory Pancake is a hearty, nutritious meal that’s perfect for breakfast, lunch, or dinner. Packed with protein from lentils and fiber from cabbage and whole wheat flour, it’s seasoned with aromatic spices like curry, paprika, and garlic powder for a flavorful, satisfying dish. This pancake can be served as a main course or as a side, making it versatile and ideal for a wholesome, plant-based meal.
Ingredients
- 300g (11 oz) cabbage (about ½ head), finely chopped
- 200g (7 oz, 1 cup) lentils, cooked and mashed
- 150g (4 oz, 1 cup) whole wheat flour
- 120ml (4 oz, ½ cup) water
Seasoning:
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp garlic powder
- Chopped parsley, to taste
- Salt, to taste
Step-by-Step Instructions
Prepare the Lentils
- Cook the lentils: Start by boiling the lentils in water until they become soft, which usually takes around 20-25 minutes. Once cooked, drain the lentils and mash them until smooth. Set the mashed lentils aside to cool slightly.
Prepare the Cabbage
- Chop the cabbage: Finely chop the cabbage into small, thin pieces to ensure it cooks evenly in the pancake.
- Steam or blanch: Steam the cabbage for a few minutes until it’s slightly tender. Alternatively, you can blanch it by boiling the cabbage in salted water for 2-3 minutes, then drain it thoroughly to remove excess moisture.
Mix the Batter
- Combine the ingredients: In a large mixing bowl, add the mashed lentils, chopped cabbage, whole wheat flour, and water. Stir everything together until a thick, even batter forms.
- Add the seasoning: Sprinkle in the curry powder, paprika, garlic powder, and chopped parsley. Season with salt to taste, and mix again until the spices are well distributed throughout the batter.
Cook the Pancake
- Heat the pan: Preheat a non-stick pan over medium heat and lightly grease it with a bit of oil.
- Pour the batter: Pour the lentil-cabbage batter into the hot pan, spreading it evenly to form a large pancake. Use a spatula to smooth the surface, ensuring the pancake is uniformly thick.
- Cook the pancake: Let the pancake cook for about 5-7 minutes on one side, until it becomes golden brown and firm enough to flip.
- Flip and cook: Carefully flip the pancake and cook the other side for another 5-7 minutes, or until the pancake is golden and cooked through.
Serve
- Slice and serve: Once the pancake is fully cooked, remove it from the pan and allow it to cool slightly. Cut the pancake into slices or wedges and serve it warm. Pair the pancake with a side salad or your favorite dipping sauce for a complete meal.
Nutrition Information
This recipe serves 2-3 people, with approximate nutritional values per serving as follows:
- Calories: 320
- Protein: 14g
- Fat: 4g
- Carbohydrates: 55g
- Fiber: 15g
- Sodium: 320mg
Tips and Variations
- Additional Vegetables: You can add grated carrots, spinach, or zucchini to the batter for extra nutrients and flavor.
- Spice it up: For a spicier version, add chili flakes or a dash of hot sauce to the batter.
- Dipping Sauces: Serve the pancake with yogurt-based dips, hummus, or tahini for a creamy contrast, or try it with a spicy chutney for extra heat.
This Cabbage and Lentil Savory Pancake is a simple yet filling dish, perfect for a quick, nutritious meal. It’s easy to make, packed with healthy ingredients, and deliciously flavored with warm spices. Enjoy it as a standalone dish or pair it with your favorite sides!
