You might want to consider this modified recipe:
LENTIL PIKELETS WITH LEEK AND MUSHROOM TOPPING
Ingredients:
1/3 cup brown lentils
1 cup wholemeal self-raising flour
3/4 cup unsweetened soya milk
2 tbsps olive oil
1/2 tsp ground caraway
Leek & Mushroom Topping:
60gm vegetable oil
1 small leek sliced
2 cloves garlic, crushed
250gm mushrooms, sliced
320gm jar sweet red peppers, drained, chopped
2 tbsps chopped fresh tarragon
Method:
Add lentils to pan of boiling water, boil, uncovered for about 15 minutes or until just tender; drain.
Blend or process flour, egg, soya milk, oil and caraway until smooth, stir in lentils. Drop level teaspoons of batter into heated non-stick pan. Cook until bubbles appear. Turn pikelets, brown other side. Just before serving, top warm pikelets with hot topping.
Method (For Topping):
Heat oil in pan, add leek and cook over low heat for 10 minutes. Add garlic and mushrooms, cook stirring until mushrooms are soft. Stir in peppers and tarragon. Mix well.
Makes about 80