Green lentil rissoles

Yield: 6 servings

Measure Ingredient
8 ounces Green lentils
1 pint Hot water
2 ounces Margarine
1 \N Onion, finely chopped
1 \N Carrot, chopped
1 \N Green bell pepper, diced
2 \N Garlic cloves, crushed
¼ teaspoon Cayenne
½ teaspoon Coriander
½ teaspoon Cumin
½ teaspoon Curry powder
2 teaspoons Tomato paste
\N \N Salt & pepper
1 tablespoon Parsley
2 ounces Oats
2 ounces Breadcrumbs -Yogurt sauce
\N \N Oil for frying
½ pint Yogurt
2 tablespoons Parsley
1 tablespoon Chives
1 \N Garlic clove, crushed
¼ teaspoon Cumin
\N \N Lemon juice
\N \N Salt & pepper to taste

Put lentils & hot water into a pot. Bring to a boil, reduce heat & simmer, covered for 30 minutes. Heat margarine in a skillet, add onion & cook for 2 minutes. Add carrot & pepper & cook for 10 minutes, stirring occasionally. Add spices, paste, salt & pepper. Mix together well.Then stir in lentils & let cool. Mix in parsley.

Divide the mixture into 12 equal portions & shape into rounds. Coat them in combined breadcrumbs & oats (oats may have to be blended to resemble fine breadcrumbs). Shallow fry in hot oil until golden brown on both sides. Drain well.

For the yogurt sauce, combine all the ingredients & chill till ready to serve.

I find that I do not need to roll the rissoles in egg, though the recipe calls for it.

"Entertaining with Cranks"

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