Ingredients:
- 1 cup red lentils (regular lentils work just fine here too)
- 1 tbsp oil
- 1 onion, finely chopped
- 2 large cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 small carrot, finely diced
- 1½ cups breadcrumbs plus ½ cup dry breadcrumbs for coating
- 2/3 cup walnuts, finely chopped
- ½ cup frozen peas
- 3 tbsp chopped fresh flat-leaf parsley
- oil for shallow frying
- 1 tsp salt
Directions:
- Heat the oil in a large saucepan
- Add the onion, garlic, cumin and ground coriander and cook over medium heat for 2 minutes or until the onion has softened.
- Add the carrot, lentils and 2 cups water. Slowly bring to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes, or until the lentils are cooked. Stir frequently.
- Remove lid during the last 10 minutes to evaporate any remaining liquid.
- Place mixture in large bowl and and cover with plastic wrap. Let cool for 10 minutes.
- Add the fresh breadcrumbs, walnuts, peas and parsley.
- Create 3 inch round rissoles. Cover and refrigerate for 30 minutes, or until they are firm.
- Coat them in dry breadcrumbs, shaking off any excess.
- Heat ½ inch oil in a deep frying pan, add the rissoles and cook in two batches for 3 minutes each side, or until golden brown.
- Drain on paper towels.
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Exchanges per Serving
2 Starch
1 Protein
2 Fat
2 Carbohydrate Choices |
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