GREEN LENTIL RISSOLES WITH VEGAN YOGURT SAUCE

Servings: 6
Ingredients:

----------------------------------RISSOLES----------------------------------
8 oz Green lentils
1 pt Hot water
2 oz Margarine
1 ea Onion, finely chopped
1 ea Carrot, finely chopped
1 ea Green bell pepper, diced
2 ea Garlic cloves, crushed
1/4 ts Cayenne
1/2 ts Coriander
1/2 ts Cumin
1/2 ts Curry powder
2 ts Tomato paste
Salt and pepper, to taste
1 tb Parsley, chopped

———————————-COATING———————————-
Vegetable oil
2 oz Wholewheat flour
2 oz Breadcrumbs
2 oz Oats

——————————–YOGURT SAUCE——————————–
1/2 pt Plain soy yogurt
2 tb Parsley, chopped
1 tb Chives
1 ea Garlic clove, crushed
1/4 ts Cumin
Lemon juice, to taste
Salt and pepper

RISSOLES: Combine lentils and water, bring to a boil, reduce heat and
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 and cook for a couple of minutes.
Add the carrot and pepper and cook until tender, about 10 minutes. Add
the spices, tomato paste and salt and pepper. Mix together well and stir
in the lentils. Add the parsley. Allow to cool till it is cool
enough to handle.
Divide the mixture into 12 portions and shape into patties. Coat them
in flour, dip in some oil and coat in the breadcrumbs and oats (I omitted
this step). Shallow fry in hot oil until the patties are golden
brown on both sides. Drain well and serve with the sauce.
SAUCE: Combine all ingredients together and 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.

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