Potato & Lentil Pancakes with Mushroom Gravy

Name: Potato & Lentil Pancakes with Mushroom Gravy
Ingredients: 150 g Potatoes; 40 g Red lentils (soaked for at least 1 hour or overnight); 1 pcs Eggs; 1 clove Garlic; 0 to_taste Black pepper; 0 to_taste Salt; 1 tsp Olive oil; 120 g Mushrooms (champignons); 40 g Onion; 40 ml Cream (10–15%); 40 g Fresh herbs; 80 g Green salad; 1 tsp Lemon juice

Hearty savory High Protein Lunch Potato & Lentil Pancakes with Mushroom Gravy. Key nutrients: Iron, Potassium, B vitamins

Ingredients (Preview)(1 serv.)

Potatoes150 g

Red lentils (soaked for at least 1 hour or overnight)40 g

Eggs1 pcs

+ 10 More

Instructions

Pancakes: Soak the lentils for 1–2 hours (or overnight), then drain and blend until smooth.

Grate the potato using a fine grater.

Combine the potato, blended lentils, egg, garlic, salt, and pepper.

Cook small pancakes in a pan with a minimal amount of olive oil until golden on both sides.

Mushroom Gravy: Lightly stew the onion and mushrooms.

Add the cream and simmer for 3–4 minutes until slightly thickened.

Serve the pancakes with the mushroom gravy and a fresh green salad.