Green Lentil Rissoles

These lentil rissoles are spiced vegetarian patties with serious substance. Green lentils simmered until tender, mixed with sauteed vegetables and a blend of curry powder, cumin, coriander, and cayenne, then shaped, coated in an oat-breadcrumb crust, and shallow-fried to a crispy golden brown. The cool yogurt sauce on the side brings everything into balance.

Green lentils hold their shape better than red or yellow varieties after cooking, which gives these rissoles texture instead of turning into mush when you mix in the vegetables. The carrot, bell pepper, and onion add bite and color, while tomato paste concentrates savory depth without adding liquid that would make the mixture too wet to shape.

Letting the mixture cool completely before shaping is essential. Warm lentil mixture falls apart in your hands. Cold mixture holds together and coats evenly in the oat-breadcrumb crust.

Blending the oats to a fine crumb gives you a coating that looks and acts like breadcrumbs but adds a slightly nutty, more wholesome character. Mixed with actual breadcrumbs, you get the best of both textures.

The yogurt sauce is a quick raita: yogurt, parsley, chives, crushed garlic, cumin, and lemon juice. Make it while the rissoles cool and chill it until serving time.

Chef Tips

• Squeeze any excess water from the cooked lentils before mixing with the vegetables. Wet lentils make rissoles that fall apart in the pan
• Shape the 12 portions firmly, pressing them together tightly. Loose patties crumble during frying
• Use enough oil to come halfway up the sides of the rissoles for even browning. Too little oil and the bottom burns before the sides crisp
• These hold well in a warm oven on a wire rack while you fry the remaining batches

Variations

• Add a handful of fresh mint to the yogurt sauce for a brighter, more refreshing dip
• Swap green lentils for brown lentils if that’s what you have on hand
• Bake at 400°F (200°C) for 20 minutes instead of frying for a lighter version, flipping halfway through