Lentil & Cabbage Savoury Pan Fry
This hearty and flavoursome lentil and cabbage pancake is a gluten-free, high-protein dish with a crispy texture and aromatic spices. Made with red lentils, cabbage, spices, ginger and garlic, it’s a delicious and nutritious meal perfect for any time of the day!

Preparation Time:
20 minutes
Cooking Time:
15 minutes
Serves:
3-4
Substitute herbs and spices for your favourites to change the flavour.
Equipment
Essential
- Measuring scales
- Sieve
- Sharp knife
- tea and table spoons or equivalent for measuring quantities
- Frying pan with lid
- Saucepan with lid
- Grater
Optional
- Garlic crusher
Ingredients
Main Ingredients
- 7oz/200g red lentils
- 150g/5oz cabbage
- 1 red onion
- 2 tbsp gram flour
- 1 oz/30g parsley
Seasoning
- 1/2 tsp turmeric powder
- 1 tbsp cumin seeds
- 1 cubic inch/2 cubic cm ginger
- 1 garlic clove
- Salt and black pepper
For Cooking
- 1 tbsp oil
Prepare the Lentils
- Wash the lentils thoroughly then soak in water them for 15 minutes.
- Drain and rinse the lentils
- Boil them for 10-15 minutes until soft.
- Drain and blend into a smooth paste
Prepare the Mixture
- In a mixing bowl, combine the blended lentils, chopped cabbage, onion, and parsley.
- Add the flour, turmeric powder, grated ginger and garlic.
- Season with salt and black pepper.
- Mix thoroughly until you get a thick consistency. Add more flour if necessary.
Cook the Pancake
- Heat a frying pan over medium heat and add the oil and cumin seeds.
- Let the cumin seeds sizzle for about 30 seconds to release their aroma.
- Pour in the lentils and spread it evenly in the pan.
- Cover with a lid and cook for 5 minutes.
- Use a plate to carefully flip the pancake over, then cook for another 5 minutes until crispy.
Serve
Garnish with parsley.
Cut into slices.
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