Burgers and Patties, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Little Russian Potato and Lentil Pancakes + a Salad of Sprouted Pulses and Seeds.


The star of this show for me, is the glorious salad of mixed sprouted pulses and seeds …so moreish ..I just eat them like candy.

sprouted pulse and seed salad


I decided on these little Russian Pancakes as a perfect foil for this crisp nutty, earthy salad.

I also made a simple lemony creamy dressing …laced with mustard..

A meal that’s quick, unfussy and economical..and full of lovely complementary flavours.

potato and lentil pancakes + sprouted seed and pulse salad

To sprout pulses, buy organic.  If you mix different ones, you will increase the variety of essential amino acids you get in one serving…

various lentils, mung beans, chickpeas, adzuki beans and sunflower seeds

Wash the seeds and pulses thoroughly.  You can buy special kit to sprout seeds.  I do it the old fashioned way.

I use a glass kilner jar without the lid.  Place the seeds and pulses in the jar and cover with filtered water for about 24 hours.

Strain, rinse, and then add more water.  Cover the top of the jar with a piece of unbleached muslin, secured tightly with an elastic band,  and then tip away just about all the water.

Then place the jar on a dish, so that it’s tilted down toward the muslin end, allowing excess water to drain slowly away.

sprouting seeds and pulses
sprouting seeds and pulses

Leave in a cool place, out of direct sunlight. Rinse the sprouting legumes twice daily.

The sprouts should be ready within 5 days…..

…they will keep fresh in the fridge for a few days….if they last that long 🙂



Makes 8


  • 1 tbs. olive oil
  • 150 gms. split red lentils
  • 500 gms. floury potatoes
  • 5 large garlic cloves
  • 1.5 tbs cornflour /cornstarch
  • a large handful of fresh dill, or 2 tbs. dried dill
  • a large handful of fresh parsley, or 3 tbs. dried parsley
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1-2 tsps. salt
  • 1-2 tsps. ground black pepper
  • approx. 350ml. warm water
  • a few tbs. of flour to coat pancakes
  • several tbs. of a good hot oil for frying


  • Peel potatoes and cut into large chunks: approx 4-5 cm.
  • Place in a saucepan with enough cold water to cover.  Add a pinch of salt.
  • Boil until tender.
  • Strain, and leave in strainer to let excess steam evaporate.
  • Wash lentils thoroughly.
  • Peel and crush garlic cloves.
  • Grind fennel and cumin seeds.
  • Finely chop fresh herbs if using.
  • In a deep casserole pan, with a good lid,  heat 1 tbs.olive oil.
  • Add lentils, and sauté : for 3 mins.  Stir to avoid burning.
  • Add crushed garlic : sauté 1 min.
  • Add ground fennel and cumin, 1 tsp. salt and 1 tsp. ground pepper. Stir in.
  • Sauté 30 secs.
  • Add 350ml. warm water.
  • Boil for 2 mins, and then reduce heat to minimum (use a heat diffuser if necessary), and cover with a tight fitting lid.
  • Allow lentils to simmer for 30-45 mins, until tender.
  • Check occasionally, adding only  a few drops of extra water as necessary to avoid burning.
  • When the lentils are tender, most of the water, if not all, has probably gone…
  • Strain the lentils, allow to cool a little and pat dry with kitchen towel to remove any excess liquid.
  • In a large bowl, place cooked potatoes and mash roughly.
  • Add cooked lentils.
  • Add sifted cornflour/cornstarch.
  • Add chopped fresh herbs / or dried herbs.
  • Thoroughly combine.
  • Taste and adjust seasonings. More salt and pepper?
  • Form pancakes about 6 cm. in diameter:  makes 8 x 100gms.
  • Coat lightly in flour (I used rye flour).
  • Place on a suitable tray, and chill for at least 30 mins.  (The longer the better, but half-an-hour will do it).

To fry:

  • Place an oven tray in a warm oven, to keep fried pancakes hot until ready to serve.
  • If piling pancakes on top of each other, put baking parchment between each layer.
  • In a wide frying-pan, add 2 tbs. of a good hot frying oil.  When a small breadcrumb dropped into the oil sizzles, fry the pancakes in batches.
  • Flatten them with a spatula as they begin to soften.
  • Keep them sizzling on a high heat.
  • Add drizzles of extra oil as necessary.
  • Fry for 2 -3 mins. each side. until crispy and golden on the outside.


To make a simple lemony creamy dressing: combine: 100ml. whipped coconut cream (it whips better if chilled beforehand), juice of 1/2 lemon, 2-3 tsps. mustard, 1/2 tsp. salt, 1/2 tsp. pepper and 2 tbs. non-dairy yogurt and 2 tsps. olive oil.  Whisk until thoroughly combined.  Taste and adjust flavours. Chill until ready to serve.


Alternatively, here’s a recipe for a delicious cashew nut sour cream…

(click image for link)













1 thought on “Little Russian Potato and Lentil Pancakes + a Salad of Sprouted Pulses and Seeds.”

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