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  • Green Lentil Rissoles With Vegan Yogurt Sauce

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    Green Lentil Rissoles With Vegan Yogurt Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 ounce Green lentils
    • 1 pt Warm water
    • 2 ounce Margarine
    • 1 x Onion, finely minced
    • 1 x Carrot, finely minced
    • 1 x Green bell pepper, diced
    • 2 x Garlic cloves, crushed
    • 1/4 tsp Cayenne
    • 1/2 tsp Coriander
    • 1/2 tsp Cumin
    • 1/2 tsp Curry pwdr
    • 2 tsp Tomato paste Salt & pepper, to taste
    • 1 Tbsp. Parsley, minced Vegetable oil
    • 2 ounce Wholewheat flour
    • 2 ounce Breadcrumbs
    • 2 ounce Oats
    • 1/2 pt Plain soy yogurt
    • 2 Tbsp. Parsley, minced
    • 1 Tbsp. Chives
    • 1 x Garlic clove, crushed
    • 1/4 tsp Cumin Lemon juice, to taste Salt & pepper

    Directions

    1. RISSOLES: Combine lentils & water, bring to a boil, reduce heat & simmer for 30 min, or possibly till the lentils are tender (I think it needs closer to an hour to get them really tender). Add in more water if necessary. Heat the margarine, add in the onion & cook for a couple of min. Add in the carrot & pepper & cook till tender, about 10 min. Add in the spices, tomato paste & salt & pepper. Mix together well & stir in the lentils. Add in the parsley. Allow to cold until it is cold sufficient to handle.
    2. Divide the mix into 12 portions & shape into patties. Coat them in flour, dip in some oil & coat in the breadcrumbs & oats (I omitted this step).
    3. Shallow fry in warm oil till the patties are golden on both sides. Drain well & serve with the sauce. SAUCE: Combine all ingredients together & chill.
    4. MARK'S
    5. NOTE: The vegetables do need to be finely diced, it may well be easier to use a food processor.
    6. Also, if using the oats, I'd recommend running them through the processor too so which they resemble oat flour.

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