Green Lentil Pancakes with Sriracha Sour Cream - Forks Over Knives

Name: Green Lentil Pancakes with Sriracha Sour Cream - Forks Over Knives
Ingredients: 1 cup French green lentils, rinsed and drained, or two 15-oz. cans green lentils; 3 cups riced broccoli; 1 cup whole wheat flour; ½ cup chopped onion; ½ cup finely chopped fresh cilantro; 4 tablespoons lemon juice, divided; 6 cloves garlic, minced; 2 teaspoons regular or sodium-free baking powder; 1¼ teaspoon sea salt, divided; ¼ teaspoon freshly ground black pepper; 6 oz. extra-firm tub-style tofu, drained; 1 tablespoon white wine vinegar; 1 teaspoon Sriracha sauce; ¼ teaspoon yellow mustard

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These lentil pancakes are great as snacks, packed lunches, or appetizers. If you can’t find green lentils, substitute brown, which are similar in flavor.

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Ingredients

1 cup French green lentils, rinsed and drained, or two 15-oz. cans green lentils
3 cups riced broccoli
1 cup whole wheat flour
½ cup chopped onion
½ cup finely chopped fresh cilantro
4 tablespoons lemon juice, divided
6 cloves garlic, minced
2 teaspoons regular or sodium-free baking powder
1¼ teaspoon sea salt, divided
¼ teaspoon freshly ground black pepper
6 oz. extra-firm tub-style tofu, drained
1 tablespoon white wine vinegar
1 teaspoon Sriracha sauce
¼ teaspoon yellow mustard