The brand’s chef revealed the recipe for an unusual Lenten dish 16:05

Ekaterina Ryabikina, brand chef of Amico restaurant, told socialbites.ca how to prepare zucchini-lentil pancakes during Lent.

“To make pancakes, you will need dough, pumpkin puree, lettuce leaves, cherry tomatoes, olive oil, salt and butter mixture,” the brand’s chef began.

Separately, the dough will require: zucchini, red lentils, ginger, garlic, green onion, coriander, parsley, ground cumin, lemon juice and salt. And for pumpkin puree – pumpkin, sunflower oil, red pepper, dried garlic, salt and lemon juice.

“To prepare lean garlic sauce, you need to use fat-free mayonnaise, lemon juice, parsley and garlic,” added Ekaterina Ryabikina.

The chef of the brand recommends starting the preparation of the dish with dough.

“Soak the lentils in water the night before. In the morning, drain the water and leave it to drain in a strainer. Then, puree it with the help of a blender. Put it in a bowl, squeeze the garlic into it, add grated ginger, cumin, salt, fruit juice and all kinds of chopped herbs. Grate the zucchini and Transfer the pulp to the main batch. You will get some juice from the squash at the bottom. No need to squeeze. Do not transfer excess liquid into the pulp. Mix everything until smooth,” explained the brand chef.

Continue cooking with pumpkin puree.

“Cut the pumpkin into small, free-form pieces. Mix all the ingredients together with the zucchini by hand in a bowl, place on a parchment-lined baking tray, bake at 180 degrees for about 25 minutes until the zucchini is soft and cooked. Grind to a homogeneous puree with a blender,” said Ekaterina Ryabikina.

For the sauce, upon the recommendation of the brand chef, you will need to squeeze the garlic into the mayonnaise and mix it with the other ingredients.

And the final stage is the assembly of the dish.

“Heat a pan with oil. Put 3 tablespoons of dough, 50 g each, and smooth the pancakes evenly with a spatula. Fry on medium heat for 2 minutes on each side, then they will be completely browned on the inside, will not burn and will have a beautiful golden color. Place the pumpkin puree on a plate. In a bowl, combine the salad mix, quartered cherry tomatoes, salt (a pinch) and olive oil. Place next to pumpkin puree. Place the finished pancakes on top of the pumpkin puree,” concluded the brand chef.

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Source: Gazeta

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