CRISPY SHREDDED VEGETABLE + LENTIL PANCAKES

I'm always trying to make different savoury snacks and these shredded vegetable pancakes are seriously good. My instagram algorithm has been serving me a lot of recipes for these type of pancakes, namely, one made with a tofu batter and another with lentils. I need to credit my inspiration here and here.  I tried both recipes, reworked them and have come up with this delicious mix of carrots, broccoli, coriander and spring onions held together with an amazing red lentil batter.

These pancakes are high in protein and fibre, and rich in non-haem iron too. Be sure to add a squeeze of lemon or lime when serving to best support your body's iron-absorption.

I highly recommend serving alongside a simple sesame dipping sauce; 1 tablespoon of tahini, 1 teaspoon of chilli oil, 1 teaspoon of tamari and a squeeze of lemon or lime juice. You can thin out the mixture of water if it's too thick. I love enjoying a single pancake alongside some crispy tofu or a fried egg for a more substantial meal!

3 large pancakes per order, served in a Biopak cardboard box lined with compostable baking paper. Store in an airtight container upon delivery. Keeps in the fridge for 5 days. 

Red split lentils, carrots, broccoli, coriander, spring onion, soy milk, cornstarch, sesame seeds, hemp seeds, ginger, garlic, salt, bicarb soda + black pepper.