Recipe

Sprouted Bean Crispy Latkes Recipe

	Shadow1 / All my dishes 7 months ago Crunchy fried pancakes that are Nice as a main course served with a green vegetable and salad on the side, and a tip: reheat leftover ones in the oven, not the microwave, to preserve crispiness. Prep:45m Cook:5m Servings:6	Shadow1
	beans lentils sprouts

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quaziefly

Ingredients

2 cups sprouted beans and lentils , cooked until just soft, not mushy*

1 onion, finely diced

1 teaspoon garam masala, or more to taste

1/2 teaspoon finely ground chili pepper (optional)

Salt to taste**

Ground black pepper to taste

1 egg

1 cup matza meal or breadcrumbs

Olive oil for frying

* Also, can use regular beans and/or lentils, not necessarily sprouted ones

**I like a lot, a teaspoon, in this recipe, but then I like to embalm my food

Directions

Cook the sprouted bean and lentil until edibly soft, but not mushy.

Meanwhile, brown the onion in olive oil.

When the onion is browned, add the garam masala and black pepper and fry for one more minute.

Drain the sprouts.

Mix together the sprouts with the spiced onion in a bowl.

Thoroughly mix in the egg and matza meal or bread crumbs.

Heat more oill, about half a centimeter in height (or more).

Shape fairly flat pancakes of the sprouts mixture - you want the outside to get nice and crispy, while cooking the inside too. If the pancake is too thick, by the time the inside is cooked, the outside will be black. Fry the cakes - they won't spread - in very hot oil, flipping once. Drain on paper towels and eat fresh.

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