At Amico, the brand chef outlines a lentil and zucchini pancake recipe perfect for Lent, offering a clear, step by step method that balances wholesome ingredients with bold flavors.
The process begins with a simple dough, enriched by pumpkin puree, fresh greens, and a bright mix of vegetables. The chef lists the essentials: dough, pumpkin puree, lettuce leaves, cherry tomatoes, olive oil, salt, and a butter blend. These form the base for the savory pancakes and the accompanying toppings and sauces.
In addition to the dough, the filling components include zucchini, red lentils, ginger, garlic, green onion, coriander, parsley, ground cumin, lemon juice, and salt. For the pumpkin puree, the chef recommends pumpkin, sunflower oil, red pepper, dried garlic, salt, and lemon juice. The combination creates a balanced, aromatic blend that holds the pancakes together and delivers a gentle sweetness from the pumpkin.
To create a lean garlic sauce, fat-free mayonnaise is whisked with lemon juice, parsley, and garlic. This light, tangy sauce complements the richness of the pumpkin and lentil filling while keeping the overall dish lean and fresh.
The brand chef suggests starting with the dough as the foundation of the dish. The lentils should be prepared a day ahead: soak overnight, then drain and rest in a strainer. The lentils are blitzed into a puree, mixed with pressed garlic, grated ginger, cumin, salt, a splash of citrus, and chopped herbs. Grated zucchini is added to this mixture, with the squash pulp left to release a bit of juice, ensuring the mixture remains supple but not watery. The final blend should be smooth and cohesive, ready to become the heart of the pancake batter.
Next, the pumpkin puree is prepared by cutting the pumpkin into small, freeform pieces and combining it with the zucchini mixture by hand in a bowl. The mixture is spread onto a parchment-lined baking tray and roasted at 180 degrees for about 25 minutes, until the zucchini is tender. After roasting, the mixture is blended into a creamy, homogeneous puree that harmonizes with the lentil batter.
For the sauce, garlic is pressed into the mayonnaise and folded into the remaining sauce ingredients to achieve a crisp, garlicky finish that brightens the overall dish. This finishing touch adds a creamy contrast to the roasted sweetness of the pumpkin and lentil core.
Assembling the dish follows a simple rhythm. A pan is heated with a small amount of oil; three tablespoons of dough, each portion about 50 grams, are dropped into the pan. The batter is smoothed into rounds and fried over medium heat for about two minutes per side, allowing the pancakes to brown evenly without scorching. Once ready, they are stacked or arranged atop a plate with a generous dollop of pumpkin puree as the foundation.
In a separate bowl, a fresh salad mix is tossed with quartered cherry tomatoes, a pinch of salt, and a drizzle of olive oil. This crisp salad is plated beside the pumpkin puree, providing contrasting textures and a refreshing kick. The warm lentil-zucchini pancakes are then laid over the pumpkin, completing the dish with a symphony of colors and flavors that balance sweetness, earthiness, and brightness.
In this careful sequence, the chef emphasizes technique and timing: soak and puree lentils, roast the pumpkin-sauce base to deepen flavor, and gently fry the pancakes to a golden finish. The result is a visually inviting, nutrient-rich dish that proves lentils and zucchini can anchor a meal with real heart and character. [citation: Ekaterina Ryabikina, Amico brand chef].