“The wish for healing has always been half of health.” - Lucius Annaeus Seneca
It is the Winter Solstice today in the Southern Hemisphere and we have been having very cold nights but fine and mainly sunny days, with the temperature hovering around 14˚C maximum. The short days and long nights have meant going to work early in the morning in the darkness and coming back home in the dark also. Nothing like a satisfying and hearty meal to revive one’s body and spirits. These vegetarian lentil rissoles are just the thing for these winter nights.
Lentil Rissoles
Ingredients
4 slices wholegrain bread, crusts removed
100 g unsalted cashews
100 g walnuts
1 egg, lightly beaten
1/4 cup chopped coriander
3 tablespoons tahini
Olive oil to fry
Salt and pepper
1 tsp ground cumin
Pinch of curry (optional, may add more if so desired)
400g brown lentils, soaked for several hours, boiled, rinsed and drained
100 g Greek-style yoghurt
Method
Place the bread in a food processor and process until coarsely chopped. Add the cashews, walnuts, egg, coriander, 1 tablespoon tahini, salt and pepper, cumin, curry, and process until well combined. Add the lentils and process until well combined.
Place the lentil mixture in a bowl. With damp hands, divide the mixture into 8 portions. Roll and flatten each portion into a flat, round shape. Place on a tray lined with non-stick baking paper and refrigerate for 20 minutes.
Heat a little olive oil in a large non-stick frying pan over medium heat. Cook the rissoles in batches for 4 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm.
While the patties are cooking, combine 2 tablespoons of tahini and yoghurt.
Place the patties on serving plates. Serve with the sauce and a simple seasonal salad.
It is the Winter Solstice today in the Southern Hemisphere and we have been having very cold nights but fine and mainly sunny days, with the temperature hovering around 14˚C maximum. The short days and long nights have meant going to work early in the morning in the darkness and coming back home in the dark also. Nothing like a satisfying and hearty meal to revive one’s body and spirits. These vegetarian lentil rissoles are just the thing for these winter nights.
Lentil Rissoles
Ingredients
4 slices wholegrain bread, crusts removed
100 g unsalted cashews
100 g walnuts
1 egg, lightly beaten
1/4 cup chopped coriander
3 tablespoons tahini
Olive oil to fry
Salt and pepper
1 tsp ground cumin
Pinch of curry (optional, may add more if so desired)
400g brown lentils, soaked for several hours, boiled, rinsed and drained
100 g Greek-style yoghurt
Method
Place the bread in a food processor and process until coarsely chopped. Add the cashews, walnuts, egg, coriander, 1 tablespoon tahini, salt and pepper, cumin, curry, and process until well combined. Add the lentils and process until well combined.
Place the lentil mixture in a bowl. With damp hands, divide the mixture into 8 portions. Roll and flatten each portion into a flat, round shape. Place on a tray lined with non-stick baking paper and refrigerate for 20 minutes.
Heat a little olive oil in a large non-stick frying pan over medium heat. Cook the rissoles in batches for 4 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm.
While the patties are cooking, combine 2 tablespoons of tahini and yoghurt.
Place the patties on serving plates. Serve with the sauce and a simple seasonal salad.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.
and also part of the Food Trip Friday meme.
would love to try this! though i have always wondered about tahini; am not so sure where I can get them around here.
ReplyDeletethanks so much for sharing and linking over at Food Friday, Nick