GREEN LENTIL RISSOLES

18.08.2008 | Author: Cook | Posted in Lentil
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GREEN LENTIL RISSOLES


Servings: 6
Ingredients: 

  • 8 oz Green lentils
    • 

  • 1 pt Hot water
    • 

  • 2 oz Margarine
    • 

  • 1    Onion, finely chopped
    • 

  • 1    Carrot, chopped
    • 

  • 1    Green bell pepper, diced
    • 

  • 2    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
    • 

  • 1 tb Parsley
    • 

  • 2 oz Oats
    • 

  • 2 oz Breadcrumbs
    • 

  • ---Yogurt sauce
    • 

  • Oil for frying
    • 

  • 1/2 pt Yogurt
    • 

  • 2 tb Parsley
    • 

  • 1 tb Chives
    • 

  • 1    Garlic clove, crushed
    • 

  • 1/4 ts 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.

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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