These Green Lentil Rissoles are a hearty, satisfying vegetarian main that combines earthy lentils with aromatic Indian spices like cumin, coriander, and cayenne. The lentils are simmered until tender, then mixed with sautéed onions, carrots, and bell peppers for a robust flavor profile and vibrant color. The mixture is bound with oats and breadcrumbs, formed into patties, and shallow-fried until golden and crisp on the outside while remaining moist inside. Served alongside a cool, tangy yogurt sauce infused with fresh herbs and lemon, these rissoles make for an excellent weeknight dinner or a substantial side dish. They are perfect for potlucks or meal prep, holding their shape and flavor well.
Green Lentil Rissoles
Description
These Green Lentil Rissoles are a hearty, satisfying vegetarian main that combines earthy lentils with aromatic Indian spices like cumin, coriander, and cayenne. The lentils are simmered until tender, then mixed with sautéed onions, carrots, and bell peppers for a robust flavor profile and vibrant color. The mixture is bound with oats and breadcrumbs, formed into patties, and shallow-fried until golden and crisp on the outside while remaining moist inside. Served alongside a cool, tangy yogurt sauce infused with fresh herbs and lemon, these rissoles make for an excellent weeknight dinner or a substantial side dish.Ingredients
Directions
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Place the green lentils and hot water in a pot.
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Bring to a boil, then reduce heat and simmer, covered, for 30 minutes until tender.
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While lentils cook, heat margarine in a skillet over medium heat.
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Add the chopped onion and cook for 2 minutes until softened.
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Add the chopped carrot and diced bell pepper; cook for 10 minutes, stirring occasionally, until vegetables are tender.
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Stir in the cayenne, coriander, cumin, curry powder, tomato paste, and salt and pepper to taste.
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Mix the spices and vegetables well, then stir in the cooked lentils.
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Allow the mixture to cool completely.
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Once cooled, mix in the 1 tablespoon of chopped parsley.
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Divide the mixture into 12 equal portions and shape each into a flat round patty.
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Combine the oats and breadcrumbs in a shallow dish; blend oats if necessary to create a fine crumb texture.
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Coat each rissole thoroughly in the oat and breadcrumb mixture.
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Heat oil for shallow frying in a large skillet over medium-high heat.
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Fry the rissoles until golden brown on both sides, flipping carefully.
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Drain fried rissoles on paper towels.
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In a small bowl, combine yogurt, 2 tablespoons parsley, chives, crushed garlic clove, 1/4 teaspoon cumin, lemon juice, and salt and pepper to taste to make the sauce.
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Chill the yogurt sauce until ready to serve.
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Serve the warm rissoles with the chilled yogurt sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 569.2kcal
- % Daily Value *
- Total Fat 35.7g55%
- Saturated Fat 11.2g56%
- Cholesterol 0.0mg0%
- Sodium 551.1mg23%
- Total Carbohydrate 46.4g16%
- Dietary Fiber 17.6g71%
- Sugars 6.8g
- Protein 19.0g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Binding Tip: While the original recipe mentions egg, these rissoles hold together well without it due to the oats and breadcrumbs. If you prefer to use egg, beat one egg and dip the patties in it before coating in the breadcrumb mixture for a slightly crispier exterior.
Oat Texture: If using rolled oats, pulse them in a food processor or blender briefly to resemble fine breadcrumbs. This helps them adhere better to the rissoles and provides a more uniform texture.
Storage: Store leftover rissoles in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350ðF (175ðC) for 10 minutes to restore crispiness. The yogurt sauce should be kept separate and consumed within 2 days.
Variation: For a gluten-free version, ensure your breadcrumbs and oats are certified gluten-free. You can also substitute almond flour for the breadcrumbs if desired.
