How To Make Spicy Lentil Rissoles

How To Make Spicy Lentil Rissoles

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.

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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

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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.

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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.

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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.

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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.

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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.

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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.

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Step 8:

Serve

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