Lentil Rissoles

Method

Cook the lentils in twice their volume of water (adding more boiling water as they cook, if needed), which should take about 10 to 15 minutes.

Meanwhile fry the onions in some olive oil, adding the garlic after a minute or two and when cooked add to the breadcrumbs in a large bowl. Add the herbs, pepper and salt if you wish (though I rarely add salt to anything). Finally add the eggs and the cooked lentils and mix thoroughly.

Take large spoonfuls of the mixture at a time to shape into a patty, dip into the beaten egg and then the remaining breadcrumbs and put to one side until you need them. They will spend the night happily in the fridge and they freeze well.

To cook, fry them in some light olive oil, turning frequently, until they are browned on both sides and serve immediately.

They are great with roast parsnips and green vegetables, or salads.

Mrs Trewhitless