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Add a photoServings: 8
Ingredients
- 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
Directions
- 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.
- 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.
- Fold in the parsley and 50g of the breadcrumbs.
- Turn the mix onto a plate and allow to cold for a little.
- Using floured hands shape the mix into rissoles or possibly cakes.
- Dip in the beaten egg and then in the remaining breadcrumbs.
- 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.
- Fry the rissoles till crisp and golden brown on both sides.
- These tasty rissoles are a good introduction to lentils for anyone who is a devoted meat eater. Serve with home made tomato sauce.
- Makes 8 rissoles
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 58 | |
| Calories from Fat 36 | 62% |
| Total Fat 4.07g | 5% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 23mg | 8% |
| Sodium 28mg | 1% |
| Potassium 102mg | 3% |
| Total Carbs 4.43g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.39g | 1% |
| Protein 1.27g | 2% |
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