How To Make Spicy Lentil Rissoles

Step 2: Cook the lentils

Pour the lentils into the saucepan and cover them with the water. Then put the lid on and bring to a boil over a moderate to high heat.

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Don't add any salt at this stage as it will harden the lentils during cooking.

When boiling, turn the heat down to low and simmer for 45 minutes.

Step 3: Put the lentils in a bowl and cool

Turn the cooked lentils out into the bowl and give them 5 minutes to cool down.

Step 4: Add the remaining ingredients and season

Add the cumin seeds, spring onions, 3 tablespoons of olive oil then season with salt and pepper and mix well.

Step 5: Form the mixture into flat patties and chill

Take a handful of the lentil mixture and use your hands to mould it into a fishcake size, flat pattie. Continue until you have used up all the mixture.

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If you find that the mixture doesn't stick together, stir in a whisked egg.

Place the plate in the fridge to chill for 15 minutes.

Step 6: Make the salsa

Pour the yoghurt into a bowl, then add the chopped tomatoes, fresh coriander, salt and season with pepper. Also chill in the fridge until it's ready to be served.

Step 7: Fry the rissoles

Heat the oil in a frying pan over a high temperature. When fairly hot, add the rissoles and fry them for about 3 minutes. Then turn them over and fry the other side for a further 3 minutes.

Remove them and place them on to kitchen paper to drain off any excess oil.

Step 8: Serve

Serve the rissoles with a generous helping of the yoghurt and tomato salsa as a light dinner or lunch.