Title: Green Lentil Rissoles with Vegan Yogurt Sauce
Categories: Entree British Vegetarian
Yield: 6 Servings
| RISSOLES |
| 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 |
| COATING |
| | | Vegetable oil |
| 2 | oz | Wholewheat flour |
| 2 | oz | Breadcrumbs |
| 2 | oz | Oats |
| YOGURT SAUCE |
| 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 |
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.