Lentil, Carrot and Nut Rissole

Name: Lentil, Carrot and Nut Rissole
Prep time: 30 min
Total time: 30 min
Ingredients: 75 g/3 oz/½ cup orange lentils, pre-soaked; 1 teaspoon each coriander, fenugreek and turmeric, ground seasoning to taste; 225 g/½ lb carrots, cleaned and sliced; 75 g/3 oz/¾ cup hazelnuts, finely ground; 1 egg, beaten; 1 teaspoon each coriander, fenugreek and turmeric, ground seasoning to taste; 1 teaspoon each coriander, fenugreek and turmeric, ground seasoning to taste; toasted breadcrumbs and sesame seeds; corn oil for frying; 1 egg white; toasted breadcrumbs and sesame seeds

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

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.

Ingredients

75 g/3 oz/½ cup orange lentils, pre-soaked
225

Starter
Vegetarian

Method

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.