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Green Lentil Rissoles

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Submitted by james

YIELD

6 servings

PREP

40 min

COOK

55 min

READY

95 min

Ingredients

8 231.2
OUNCES ML/G LENTILS, GREEN
1 473
PINT ML WATER
hot *
2 57.8
OUNCES ML/G MARGARINE
1 1
EACH EACH ONIONS
finely chopped
1 1
EACH EACH CARROTS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
diced
2 2
EACH EACH GARLIC CLOVES
crushed
¼ 1.3
TEASPOON ML CAYENNE PEPPER
½ 2.5
TEASPOON ML CORIANDER
½ 2.5
TEASPOON ML CUMIN
½ 2.5
TEASPOON ML CURRY POWDER
2 1E+1
TEASPOONS ML TOMATO PASTE
1 15
TABLESPOON ML PARSLEY LEAVES
2 57.8
OUNCES ML/G ROLLED OATS
2 57.8
OUNCES ML/G BREAD CRUMBS
Yogurt sauce
1 1
X X VEGETABLE OIL
for frying *
½ 237
PINT ML YOGURT *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
1 15
TABLESPOON ML CHIVES
1 1
EACH EACH GARLIC CLOVES
crushed
¼ 1.3
TEASPOON ML CUMIN
1 1
X X LEMON JUICE *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

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 until ready toserve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 246 32% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 147mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 12g 48%
Sugars g
Protein 22g
Vitamin A 47% Vitamin C 39%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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