Green Lentil Rissoles

[Guest guest]

Green Lentil Rissoles

 

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

for it.

 

8 ounces green lentils

1 pint hot water

2 ounces soy margarine

1 onion, finely chopped

1 carrot, chopped

1 green bell pepper, diced

2 garlic cloves, crushed

1/4 teaspoon cayenne

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon curry powder

2 teaspoons tomato paste

salt and pepper

1 tablespoon parsley

2 ounces oats

2 ounces breadcrumbs yogurt sauce

oil for frying

1/2 pint yogurt

2 tablespoons parsley

1 tablespoon chives

1 garlic clove, crushed

1/4 teaspoon cumin

lemon juice

salt and pepper to taste

 

Put lentils and hot water into a pot. Bring to a boil, reduce heat and simmer,

covered for 30 minutes.

Heat margarine in a skillet, add onion and cook for 2 minutes. Add carrot and

pepper and cook for 10 minutes, stirring occasionally. Add spices, paste, salt

and pepper. Mix together well. Then stir in lentils and let cool. Mix in

parsley.

Divide the mixture into 12 equal portions and shape into rounds. Coat them in

combined breadcrumbs and 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 and chill till ready to

serve.

Makes 6 servings.

 

 

 

 

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