Vegan Lentil Pancakes with Zucchini Tzatziki

Ingredients

• 150 g red lentils
• 180 ml vegetable broth
• 0.5 tsp ground cumin
• 1 pinch salt
• pinch pepper
• 2 tbsp olive oil
• 1 small zucchini
• 1 Garlic clove
• 250 g soy quark
• 1 splash Lemon juice
• 0.5 tsp ground cumin
• Salt
• Pepper

Instructions

1. 1.

   Wash the lentils in a sieve under running water and let them drain.

2. 2.

   Blend the lentils with vegetable broth, cumin, salt, and pepper in a stand mixer or using an immersion blender until smooth.

3. 3.

   Heat oil in a non‑stick pan. Pour about 1 tbsp of batter for each pancake. Cook each side for 2–3 minutes until golden brown.

4. 4.

   For the tzatziki, wash, peel, and finely grate the zucchini. Squeeze out excess liquid through a fine mesh sieve.

5. 5.

   Peel the garlic and either press it or mince it finely. Mix the soy quark with grated zucchini and garlic. Season with lemon juice, cumin, salt, and pepper to taste.