CHICKPEA PANCAKES WITH BEEF & LENTILS

Serves: 4
Prep: 10 mins
Cook: 25 mins

Picture3.png

Nutrition per serving:

506 kcal
20g Fats
48g Carbs
33g Protein

asian-scrambled-eggs-1.jpg

   What you need :     

• 2 2/3 cup (200g) chickpea flour, sifted

• 1 ½ (350ml) oat milk

• 1 ½ cup (300g) lentils, can, drained

• 10.5 oz. (300g) ground lean beef, 5% fat

• 3 tbsp. coconut oil

• 1 onion, chopped

• 2 cloves garlic, chopped

• 4 tbsp. Greek yoghurt

• 4 spring onions, sliced

• 6 sprigs coriander, chopped

• 6 sprigs mint, chopped

  What do you need to do :     

  • Sift the flour over a bowl. Mix with 1 tsp. of salt and pepper. Pour in the milk and let stand for 10 minutes.

  • Finely chop the onion and garlic. Heat 1 tbsp. oil in a pan over medium-high heat and fry the onion and garlic until golden. Add the minced beef and cook until brown. Next, add the lentils and stir until the lentils are warm, then take off the heat.

  • In a separate pan, heat some of the remaining coconut oil, over medium heat. Pour around 2-2.5 serving spoons of batter into the pan and fry the pancakes on both sides for around 3 minutes until golden brown. Continue with the process to make 8 pancakes.

  • To serve, place 2 pancakes on a plate top with the minced meat mixture, a tbsp. of Greek yoghurt and the chopped fresh herbs and some spring onion.