Lentil, Carrot and Nut Rissole

Preparation info

    • Difficulty


    • Ready in

      30 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a delicious creation, having a crunchy outside and a soft interior. The rissoles are easier to fry if refrigerated for 30 minutes after they have been shaped. Serve with a tomato sauce.


  • 75 g/3 oz/½ cup orange lentils, pre-soaked
  • 225 g/½ lb carrots, cleaned and sliced
  • 1 teaspoon each coriander, fenugreek and turmeric, ground seasoning to taste
  • 75 g/3 oz/¾ cup hazelnuts, finely ground
  • 1 egg, beaten
  • 1 egg white
  • toasted breadcrumbs and sesame seeds
  • corn oil for frying


    Boil the lentils with the carrots for 30 minutes, or until the lentils are tender. Drain carefully. Stir in the spices and seasoning. Purée the lentil mixture, pour into a mixing bowl and add the nuts and beaten egg. Stir well and refrigerate for 30 minutes. Roll the mixture into about 10 sausage shapes, dip them in the egg white, breadcrumbs and sesame seeds, then fry until crisp and brown.