Green Lentil Rissoles

Recipe Ingredients

8 oz	227g	Green lentils
1		Hot water
2 oz	56g	Margarine
1		Onion - finely chopped
1		Carrot - chopped
1		Green bell pepper - diced
2		Garlic cloves - crushed
1/4 teaspoon	1.3ml	Cayenne
1/2 teaspoon	2.5ml	Coriander
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Curry powder
2 teaspoons	10ml	Tomato paste
		Salt and pepper
1 tablespoon	15ml	Parsley
2 oz	56g	Oats
2 oz	56g	Breadcrumbs yogurt sauce
		Oil for frying
1/2		Yogurt
2 tablespoons	30ml	Parsley
1 tablespoon	15ml	Chives
1		Garlic clove - crushed
1/4 teaspoon	1.3ml	Cumin
		Lemon juice
		Salt and pepper to taste

Recipe Instructions

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"

Source:
Emeril Lagasse

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