3.5 oz (100 g) lentil
11 – 12 oz (300-350 g) potatoes, peeled
1 tbsp potato or corn starch
1/2 cup flour
4 tbsp vegetable oil
10 stalks fresh dill
5 garlic cloves
1/2 tsp salt
Boil the lentil in 1 L (1/4 G) water until it's ready.
Boil the potatoes in salt water until they're prepared.
Make a puree from the lentil-potato mix.
Chop the 5 dill stalks, add them to puree, then add the starch, and stir well.
Pour the flour onto a flat dish, and make pancakes from the potato-lentil mix rolled in flour.
Let the pancakes sit for about 5 minutes, then fry them on a pre-heated skillet, 2 minutes per side.
Serve hot with a chopped mix of dill, garlic and salt, 1/3 tsp per pancake.