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Lentil Sweet Potato Flatbread (Vegan)
Pan-cooked lentil flatbreads kneaded from 180g ground lentils and oat milk, layered with sweet potato, sun-dried tomatoes, capers and ketchup between the cakes.
25 min prep / 45 min total
520 kcal
16.5g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 180 glentils
ground in a coffee grinder
- 1 tspdry garlic
- 1 tspbaking powder
- salt
to taste
- black pepper
- 240 mloat milk
1 glass
- 1onion
- 1 clovegarlic
- 1sweet potato
cooked
- sweet peppers
- sun-dried tomatoes
- capers
- ketchup
for brushing
- dill
Instructions
Grind 180g lentils to flour and mix with 1 teaspoon dry garlic, 1 teaspoon baking powder, salt, black pepper and 1 glass oat milk.
Saute 1 onion and garlic in refined olive oil until golden, then fold through the lentil batter.
Stir in cooked sweet potato, sweet peppers, sun-dried tomatoes and capers to form the filling base.
Cook two flatbreads in an oiled covered pan, flipping carefully with a plate to keep the crust intact.
Brush the first flatbread with ketchup, layer the second on top and finish with fresh dill. Serve warm.
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