Coral lentil patties

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For once, I’m offering you a more balanced recipe than the somewhat decadent dishes or desserts on the blog! I have to say that after writing and shooting my next book (which will be released in mid-March), I have put on a few pounds that I have to lose again, without putting aside the pleasure of cooking and eating well. I suggest these coral lentil patties which have the big advantage of being very quick to make, can be frozen and then reheated in the toaster. I eat 3 for a meal with greens or a good salad. They can also be spread with whipped cream cheese or anything else you like. I prefer to make twice the amount I give you and then take them out of the freezer at the last minute and reheat them in 3 minutes in the toaster.

Recette pour 18 galettes de lentilles corail:

• 250g of coral lentils
• 30g of brown rice flour
• 65g of oat bran
• 210ml of skim milk
• 175ml of water
• 1 large egg
• 1 teaspoon of salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon powdered ginger
• 1/4 teaspoon curry powder

Instructions : 

Cook the coral lentils for 2 minutes (that’s all) in boiling water.

Drain them well and put them in a blender with the oat bran and brown rice flour.

Add the egg.

Pour in the spices, water, milk and yeast. Basically all the ingredients! It couldn’t be simpler.

Mix until you have a nice paste.

I’m using my Skeppshult blini pan here (a brand I wrote about years ago!). I just put a tiny bit of oil in the bottom with a brush.

Pour in two tablespoons of batter.

Let them cook well, then gently turn them over to cook the other side.

I had made twice as many, so a total of 36.

They are delicious hot, accompanied by vegetables or a green salad. Even for breakfast they are perfect! In any case, you just have to put them in the toaster for a minute to warm them up.