Green Lentil Rissoles
Yield
6 servingsPrep
40 minCook
55 minReady
95 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
lentils, green
|
|
| 1 | pint |
water
hot |
*
|
| 2 | ounces |
margarine
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
garlic cloves
crushed |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
coriander
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
curry powder
|
|
| 2 | teaspoons |
tomato paste
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
parsley leaves
|
|
| 2 | ounces |
rolled oats
|
|
| 2 | ounces |
bread crumbs
|
|
| Yogurt sauce | |||
| 1 | x |
vegetable oil
for frying |
*
|
| ½ | pint |
yogurt
|
*
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | tablespoon |
chives
|
|
| 1 | each |
garlic cloves
crushed |
|
| ¼ | teaspoon |
cumin
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
lentils, green
|
|
| 473 | ml |
water
hot |
*
|
| 57.8 | ml/g |
margarine
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
garlic cloves
crushed |
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
coriander
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
curry powder
|
|
| 1E+1 | ml |
tomato paste
|
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
parsley leaves
|
|
| 57.8 | ml/g |
rolled oats
|
|
| 57.8 | ml/g |
bread crumbs
|
|
| Yogurt sauce | |||
| 1 | x |
vegetable oil
for frying |
*
|
| 237 | ml |
yogurt
|
*
|
| 3E+1 | ml |
parsley leaves
|
|
| 15 | ml |
chives
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1.3 | ml |
cumin
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | 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.
