| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
British |
Main dish, British, Vegetarian |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Green lentils |
| 1 |
pt |
Hot water |
| 2 |
oz |
Margarine |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Carrot, finely chopped |
| 1 |
|
Green bell pepper, diced |
| 2 |
|
Garlic cloves, crushed |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Coriander |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Curry powder |
| 2 |
ts |
Tomato paste |
|
|
Salt & pepper, to taste |
| 1 |
tb |
Parsley, chopped |
|
|
Vegetable oil |
| 2 |
oz |
Wholewheat flour |
| 2 |
oz |
Breadcrumbs |
| 2 |
oz |
Oats |
| 1/2 |
pt |
Plain soy yogurt |
| 2 |
tb |
Parsley, chopped |
| 1 |
tb |
Chives |
| 1 |
|
Garlic clove, crushed |
| 1/4 |
ts |
Cumin |
|
|
Lemon juice, to taste |
|
|
Salt & pepper |
INSTRUCTIONS
RISSOLES
COATING
YOGURT SAUCE
RISSOLES: Combine lentils & water, bring to a boil,
reduce heat & 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 & cook
for a couple of minutes. Add the carrot & pepper &
cook until tender, about 10 minutes. Add the spices,
tomato paste & salt & pepper. Mix together well &
stir in the lentils. Add the parsley. Allow to cool
till it is cool enough to handle.
Divide the mixture into 12 portions & shape into
patties. Coat them in flour, dip in some oil & coat
in the breadcrumbs & oats (I omitted this step).
Shallow fry in hot oil until the patties are golden
brown on both sides. Drain well & serve with the
sauce. SAUCE: Combine all ingredients together & chill.
MARK'S NOTE: The vegetables do need to be finely
diced, it may well be easier to use a food processor.
Also, if using the oats, I'd recommend running them
through the processor too so that they resemble oat
flour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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