Vegan Vegetable Rissoles
INGREDIENTS
1/2 cup red lentils
1 1/2 cups water
1 tin of chickpeas rinsed and drained
1 medium leek
1medium carrot
1/2 tsp ground cumin
1/2 tsp ground corriander
1 tbsp fresh mint
2 tbsp lemon juice
1/2 cup breadcrumbs
Olive oil for frying
METHOD
* Place lentils and water in a saucepan bring to the boil then simmer for about 10 minutes or until soft.
I do this step on the stove top to free up the TMX.
* Place drainded chickpeas in
and mash sp6 for 8 secs - set aside.
* Place chopped leek and carrot in
and chop finely sp 7 for 5 secs. Scrape down sides and repeat.
* Add a splash of oil and saute vegetables 100, 5 minutes,
, sp2.
* Add the cumin and corriander to the vegetable mixture and saute a further 2 minutes.
* To the mixture add the lentils, chickpeas, mint and 1/4 cup of the breadcrumbs.
* Mix together,
, sp5 for approx 15 secs.
* Form into patties and coat in the remaining breadcrumbs.
* Heat oil in a medium pan and cook for approx 5 minutes each side or until golden brown.
This recipe was adapted from weight watchers simply vegetarian cookbook.
It made 13 medium sized rissoles.
My work mates were delighted with them - they have a falafel texture about them.
