Green lentil rissoles with vegan yogurt sauce

Yield: 6 servings

Measure Ingredient
8 ounces Green lentils
1 pint Hot water
2 ounces Margarine
1 each Onion, finely chopped
1 each Carrot, finely chopped
1 each Green bell pepper, diced
2 eaches Garlic cloves, crushed
\N \N Vegetable oil
2 ounces Wholewheat flour
½ pint Plain soy yogurt
2 tablespoons Parsley, chopped
1 tablespoon Chives
1 each Garlic clove, crushed
¼ teaspoon Cayenne
½ teaspoon Coriander
½ teaspoon Cumin
½ teaspoon Curry powder
2 teaspoons Tomato paste
\N \N Salt & pepper, to taste
1 tablespoon Parsley, chopped
2 ounces Breadcrumbs
2 ounces Oats
¼ teaspoon Cumin
\N \N Lemon juice, to taste
\N \N Salt & pepper




RISSOLES: Combine lentils & water, bring to a boil, reduce heat & simmer for 30 minutes, or until the lentils are tender (I think it needs closer to an hour to get them really tender). Add more water if necessary.

Heat the margarine, add the onion & cook for a couple of minutes. Add the carrot & pepper & cook until tender, about 10 minutes. Add the spices, tomato paste & salt & pepper. Mix together well & stir in the lentils. Add the parsley. Allow to cool till it is cool enough to handle.

Divide the mixture into 12 portions & shape into patties. Coat them in flour, dip in some oil & coat in the breadcrumbs & oats (I omitted this step). Shallow fry in hot oil until the patties are golden brown on both sides. Drain well & serve with the sauce.

SAUCE: Combine all ingredients together & chill.

MARK'S NOTE: The vegetables do need to be finely diced, it may well be easier to use a food processor. Also, if using the oats, I'd recommend running them through the processor too so that they resemble oat flour.

"Entertaining With Cranks"

Submitted By MARK SATTERLY On 01-30-95

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