Friday, 7 June 2013

Lentil and Potato Rissoles

NAME: _Lentil and Potato Rissoles

2 medium potatoes
1 cup dry red lentils
1 tsp turmeric
1 tsp salt
2 tbsp besan flour
1 egg
1 tbsp milk
1 - 2 cups breadcrumbs
1/2 cup olive oil

Simmer lentils in 2 cups of water until all absorbed. Peel and cube potatoes, simmer until just soft enough to mash. Mash potatoes, adding in the turmeric and salt and besan flour. Add cooked lentils and mix in, set aside and allow to cool.

Whisk egg and milk together in a bowl, put breadcrumbs in another bowl. Form potato / lentil mixture into rounds about 1cm thick and 4cm diameter, cover in egg wash, then in bread crumbs. These can either be fried right away and served, or kept in the refrigerator to firm up before frying. Fry in batches to prevent the oil getting too cold.

Serve on their own with a sauce like yoghurt/cream, or hummus. Or serve as a side dish to curries etc.

Besan flour is chickpea flour. You can substitute plain flour instead, but besan gives a better flavour.


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