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Receta Lentil Rissoles
by Global Cookbook

Lentil Rissoles
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  Raciónes: 8

Ingredientes

  • 2 Tbsp. oil
  • 1 x onion finely minced
  • 2 stk celery minced
  • 2 x carrots finely diced
  • 225 gm orange lentils washed and picked over
  • 600 ml water
  • 1 tsp grnd coriander
  • 2 Tbsp. parsley minced
  • 75 gm wholemeal breadcrumbs
  • 2 Tbsp. flour
  • 1 x egg beaten salt and pepper

Direcciones

  1. Heat the oil in a saucepan add in the onion celery and carrot and cook till softened. Stir in the lentils water coriander and salt and pepper.
  2. Bring to the boil cover and transfer to the simmering ovenfor 1 to 1 /2 hrs till the lentils are cooked and the liquid has been absorbed.
  3. Fold in the parsley and 50g of the breadcrumbs.
  4. Turn the mix onto a plate and allow to cold for a little.
  5. Using floured hands shape the mix into rissoles or possibly cakes.
  6. Dip in the beaten egg and then in the remaining breadcrumbs.
  7. Either fry in a little oil in a frying pan on the top of the aga or possibly heat oil in a roasting tin on the floor of the aga.
  8. Fry the rissoles till crisp and golden brown on both sides.
  9. These tasty rissoles are a good introduction to lentils for anyone who is a devoted meat eater. Serve with home made tomato sauce.
  10. Makes 8 rissoles