Cooking time: about 1 1/2 hours
ingredients
serves 4
2/3 cup red lentils
1 large onion, finely chopped
1 celery stalk, finely chopped
2 small carrots, trimmed and grated
3/8 cup green beans, cooked and finely chopped
1 cup fresh white breadcrumbs
3 eggs
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon mixed dried herbs
3/4 cup dry white breadcrumbs
1/4 cup vegetable oil
method
1. Cook the lentils 20 - 30 minutes or until soft. Stir frequently during the last stage and cook uncovered to drive off the water and make a dry puree.
2. Place the lentils, onion, celery, carrots, beans, fresh white breadcrumbs, 2 eggs, salt and pepper and mixed herbs in a mixing bowl. Mix well until all the ingredients are thoroughly combined. Set aside for 30 minutes.
3. Divide the mixture into 8 and shape each portion into a ball and then flatten it slightly.
4. Lightly beat the remaining egg. Dip each rissole in the egg and then in the breadcrumbs until thoroughly coated.
5. In a medium-sized frying-pan heat the vegetable oil. Add the rissoles and fry them for 10 minutes on each side or until golden brown.
6. Drain the cooked rissoles on absorbent paper, transfer to a heated serving dish and serve hot.
