Green Lentil Rissoles with Vegan Yogurt Sauce
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
lentils
|
|
| 1 | pint |
water
hot |
*
|
| 2 | ounces |
margarine
|
|
| 1 | each |
onions
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
|
|
| Coating | |||
| 2 | ounces |
whole-wheat flour
|
|
| 2 | ounces |
bread crumbs
|
|
| 2 | ounces |
rolled oats
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
lentils
|
|
| 473 | ml |
water
hot |
*
|
| 57.8 | ml/g |
margarine
|
|
| 1 | each |
onions
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
|
|
| Coating | |||
| 57.8 | ml/g |
whole-wheat flour
|
|
| 57.8 | ml/g |
bread crumbs
|
|
| 57.8 | ml/g |
rolled oats
|
|
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.
