For the pancakes with chive curd, cook the lentils in boiling salted water for 15 minutes. Mix chives with curd cheese, sour cream or crème fraiche and vinegar until smooth.
Season with salt and pepper. Remove 100 g lentils with a skimmer, cool in a sieve. Cook the rest of the lentils for another 10 minutes until almost cooked. Strain and cool.
Peel and finely chop garlic, finely chop parsley. Cut cucumber into fine cubes. Mash the cooked lentils with eggs, crème fraîche and flour.
Mix cucumbers, parsley, garlic and fried onions with the whole lentils into the buffer mixture. Season with salt and chili flakes.
For each puffer, toast 1 tablespoon lentil mixture in hot oil in a frying pan, preferably coated, for 2 minutes on each side.
Drain on kitchen roll. Bake a total of 12 pancakes in this manner. Serve the pancakes with chive curd.