Green Lentil Rissoles With Vegan Yogurt Sauce

Recipe Ingredients

		Rissoles
8 oz	227g	Green lentils
1		Hot water
2 oz	56g	Margarine
1		Onion - finely chopped
1		Carrot - finely 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 - to taste
1 tablespoon	15ml	Parsley - chopped
		Coating
		Vegetable oil
2 oz	56g	Whole wheat flour
2 oz	56g	Breadcrumbs
2 oz	56g	Oats
		Yogurt Sauce
1/2		Plain soy yogurt
2 tablespoons	30ml	Parsley - chopped
1 tablespoon	15ml	Chives
1		Garlic clove - crushed
1/4 teaspoon	1.3ml	Cumin
		Lemon juice - to taste
		Salt and pepper

Recipe Instructions

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.

Source:
Emeril Lagasse

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.