Lentil Rissoles

26 Jun

Lentil Rissoles

Prep Time: 20 minutes PLUS 40 minutes cooling
Total Cooking Time: 45 minutes
Serves 4

1 TB oil
1 onion, chopped
2 large cloves garlic, crushed
2 ts ground cumin
1 ts ground coriander
1 carrot, diced
1 cup red lentils
1 1/2 cups breadcrumbs
2/3 cup walnuts, chopped
1/2 cup frozen peas
3 TB parsley, chopped

1. Heat oil in large saucepan with a lid. Cook the onion, garlic, cumin and coriander over medium heat for 2 minutes. Stir in carrot, lentils and 2 cups water. Slowly bring to a boil, then reduce heat to simmer. Cover and cook 30 minutes. Stir frequently to stop lentils from sticking and burning. Remove lid for last 10 minutes to evaporate any remaining liquid.
2. Transfer lentils to a bowl. Cover with plastic wrap and cool for 10 minutes. Stir in breadcrumbs, walnuts, peas and parsley. Form into 3 inch round rissoles (flat discs about 1 inch thick). Cover and refrigerate for 30 minutes.
3. Evenly coat rissoles in dry breadcrumbs, shaking off excess. Heat 1/2 inch of oil in deep frying pan, add the rissoles and cook in two batches for 3 minutes each side. Drain on paper towels.


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