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Green Lentil Rissoles with Vegan Yogurt Sauce

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces lentils
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1 pint water
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2 ounces margarine
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1 each onions
chopped
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1 each carrots
chopped
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1 each green bell peppers
diced
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2 each garlic cloves
crushed
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¼ teaspoon cayenne pepper
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½ teaspoon coriander
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½ teaspoon cumin
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½ teaspoon curry powder
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2 teaspoons tomato paste
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Coating
2 ounces whole-wheat flour
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2 ounces bread crumbs
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2 ounces rolled oats
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g lentils
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473 ml water
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57.8 ml/g margarine
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1 each onions
chopped
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1 each carrots
chopped
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1 each green bell peppers
diced
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2 each garlic cloves
crushed
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1.3 ml cayenne pepper
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2.5 ml coriander
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2.5 ml cumin
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2.5 ml curry powder
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1E+1 ml tomato paste
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Coating
57.8 ml/g whole-wheat flour
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57.8 ml/g bread crumbs
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57.8 ml/g rolled oats
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Directions

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 Add the spices, tomato paste and salt and pepper. Mix together well and stir in the lentils. Add the parsley. Allow to cool until 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 26030% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 146mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 12g 50%
Sugars g
Protein 23g
Vitamin A 44% Vitamin C 35%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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