Green Lentil Rissoles With Vegan Yogurt Sauce


8 ounces Green lentils
1 pint Hot water
2 ounces Margarine
1 Onion, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, crushed
1/4 teaspoon Cayenne
1/2 teaspoon Coriander
1/2 teaspoon Cumin
1/2 teaspoon Curry powder
2 teaspoons Tomato paste
Salt and pepper, to taste
1 tablespoon Parsley, chopped
2 ounces Wholewheat flour
2 ounces Bread crumbs
2 ounces Oats
1/2 pint Plain soy yogurt
2 tablespoons Parsley, chopped
1 tablespoon Chives
1 Garlic clove, crushed
1/4 teaspoon Cumin
Lemon juice, to taste


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 minutes. Add the spices, tomato paste and salt and pepper. Mix together well and stir in the lentils. Add the parsley. Allow to cool till 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 & oats.
Shallow fry in hot oil until the patties are golden brown on both sides. Drain well and serve with the sauce.
To make the sauce, combine all ingredients together and chill.




The vegetables do need to be finely diced-- it may well be easier to use a food processor. Also, it's recommended to grind the oats with the processor too so that they resemble oat flour.


6.0 servings


Tuesday, December 1, 2009 - 10:11pm


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