Green Lentil Rissoles
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 ounces Green lentils
1 pint Hot water
2 ounces 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 & pepper
1 tablespoon Parsley
2 ounces Oats
2 ounces Breadcrumbs
Oil for frying
1/2 pint Yogurt
2 tablespoons Parsley
1 tablespoon Chives
1 Garlic clove, crushed
1/4 teaspoon Cumin
Lemon juice
Salt & pepper to taste

Preparation

1 Put lentils & hot water into a pot. Bring to a boil, reduce heat & simmer, covered for 30 minutes. 2 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. 3 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. 4 Drain well. 5 For the yogurt sauce, combine all the ingredients & chill till ready to serve.

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From "Entertaining with Cranks"