cilantro, garlic and toasted filberts give a tempting aroma to this version of a vegetarian favourite. Crisp and brown outside, chewy within, these rissoles make a satisfying dish.
1/4 cup split red lentils, cleaned, soaked in cold water for 8 hours and drained
1/2 cup yellow split peas, soaked in cold water for 8 hours and drained
1/2 cup skinned filberts, toasted
1/4 level teaspoon ground cilantro
2 level tablespoons chopped fresh cilantro
Finely grated rind of 1 small lemon
1 clove garlic, peeled and crushed
1/4 level teaspoon Baking soda
2 level tablespoons plain whole wheat flour
2 tablespoons groundnut oil
Lemon wedges and cilantro sprigs to garnish
1. Grind the lentils and peas in a food processor for about 25 seconds, until finely ground. Add the filberts and blend again for about 10 seconds.
2. Turn the mixture into a bowl and work in the ground and chopped cilantro, lemon rind, garlic, Baking soda and flour.
3. Divide the mixture into 12 equal portions. Roll each portion between wetted palms into a ball, then flatten slightly.
4. Heat the oil in a large, nonstick skillet and fry the rissoles in it over a moderate heat for 5 minutes, turning two or three times, until well browned. Drain on kitchen paper. If the skillet will not hold the rissoles easily, cook them in two batches and keep the first batch hot while you fry the second.
54 users have helped to rate this recipe.
Serve the rissoles garnished with the lemon wedges and cilantro leaves. A salad of chicory, watercress and rocket leaves will add a peppery touch to the mild flavours of the rissoles