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How To Make Spicy Lentil Rissoles

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How To Make Spicy Lentil Rissoles
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Spicy Lentil Rissoles Recipe. Spicy patties with a creamy tomato salsa served for either lunch or dinner: A tasty vegetarian option. Sample our Spicy Lentil Rissoles recipe. Enlarge Spicy Lentil Rissoles Recipe. Spicy patties with a creamy tomato salsa served for either lunch or dinner: A tasty vegetarian option. Sample our Spicy Lentil Rissoles recipe.
Serves:
4
Preparation Time:
40 minutes
Cooking Time:
15 minutes
Total Time:
55 minutes

Step 1: You will need

  • 500 g lentils the small brown 'puy' type, not the little red ones, rinsed
  • 1 ltr water
  • 1 desert spoonfuls whole cumin seeds, lightly toasted
  • 2 to 3 spring onions, finely chopped
  • 3 tbsp olive oil
  • 2 ½ tsp sea salt and black pepper
  • 100 ml olive oil for frying
  • 500 g plain yoghurt
  • 4 tomatoes, diced finely
  • 1 small bunch of fresh coriander, finely chopped
  • 1 tsp salt and black pepper
  • 1 medium saucepan, with a lid
  • 1 wooden spoon
  • 1 bowl for combining the lentil mixture
  • 1 plate
  • 1 frying pan
  • 1 frying spatula
  • 1 small bowl for combining the salsa
  • 1 spoon
  • some kitchen paper

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.

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.

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.
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Tips & Comments
  1. jyotijain

    you can reduce the cooking tme of the lentils to 10 mins if you just soak them in water for a couple of hours and then put them in pressure cooker and cook for just 10 mins

  2. Anonymous

    I tried this today and the lentils were still hard, and i could not form them into patties which then ruined the frying aspect. i will not make this again!

  3. Anonymous

    Can these be cooked in the oven or grilled, as opposed to frying them?

  4. Tasha_red

    i dunno i prefer them with meat lol

  5. Anonymous

    made the recipe 'bland will not convert me into a vegearian