Tender lentil pancakes with zucchini without eggs

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Lentil fritters with zucchini - tender, tasty and nutritious! Red or red lentils are the best choice for this recipe, such lentils are cooked quickly, it does not need to be presoaked and cooked for a long time. I also advise you to pay attention to the choice of cheese, it is better to have parmesan, it is salty, with a spicy taste, it will perfectly shade and complement lentils and zucchini. These pancakes are without eggs, so the recipe is suitable for a vegetarian menu and for people suffering from egg allergies.

Time for preparing: 40 minutes
Servings Per Container: 4

Ingredients for Lentil Fritters with Zucchini

150 g of red lentils;
150 g zucchini pulp;
2 onions;
2 cloves of garlic;
50 g of parmesan;
3 tablespoons of wheat flour;
20 g of cilantro;
½ teaspoon of zira and coriander;
Bay leaf;
ground paprika;
salt, vegetable oil;
a handful of cherry and lettuce leaves to serve.

A method of preparing tender lentil fritters with zucchini without eggs

For the preparation of pancakes from lentils, pour red lentils into the pan, add the onion, cut in half, peeled garlic cloves and a bay leaf. Pour about 500 ml of water, put the pan on the stove, bring to a boil over high heat.

After boiling, reduce heat, close the pan with a lid tightly. Cook the lentils until cooked for about 20 minutes, the seeds will become very soft and turn into a thick gruel. You do not need to salt, we will add salt to the dough.

From the pan we get only the bay leaf, leave the onion and garlic. Transfer the cooked lentils into a bowl, add finely chopped cilantro. In this recipe, lentil fritters can use the whole plant, even tender roots, the main thing is to chop finely.

Zucchini peeled, scrub seeds, for the test you need only a solid part of the vegetable. So, we rub the zucchini on a large vegetable grater, put in a bowl.

Finely chop the remaining onion, add to the bowl. Also pour about a teaspoon of ground sweet paprika.

On a fine cheese grater, rub a piece of parmesan, add to the rest of the ingredients, mix thoroughly, try, add the right amount of salt at this stage. Note that the parmesan is salty, so you need to put less salt than usual.

Next, add wheat flour, mix again, you should get a rather thick and viscous dough. If it seems liquid, then add a little more flour.

Fry half a teaspoon of zira and coriander seeds in a dry frying pan, grind in a mortar, pour into the dough, mix.

Pour 2-3 tablespoons of refined vegetable oil into a non-stick pan, when the oil heats up, spread the dough with a tablespoon, fry pancakes over medium heat until golden brown on one side. Between the pancakes we put cherry tomatoes for just a couple of minutes, if you hold longer, they will burst.