My kids adore these yellow-split lentil rissoles and lentil dip my Dad rustled up. Delicious, healthy and full of flavour, these would work as a main course or as a starter for a dinner party. They also work well for picnics and lunch boxes.
Yellow-Split Lentil Rissoles
125g yellow-split lentils
2 shallots, chopped
2 large garlic cloves
1 large pinch saffron threads
1 tsp turmeric
1 medium free-range egg
4 tbsp white breadcrumbs
vegetable oil for frying
Rinse lentils over cold running water 2 to 3 times, place in a bowl and soak overnight or for at least 2 hours.
Rinse and place in a food processor. Process with onion, garlic, saffron, turmeric and egg until until it forms a thick paste. Transfer to a bowl, season well and add the egg and breadcrumbs. Mix well with your hands and make rissoles the size of a walnut.
Place 2 tbsp vegetable oil in a large heavy-based frying pan and fry the rissoles over a medium heat in batches of 6 until golden. Repeat this until all rissoles are fried, turning once. Place on a serving plate and serve immediately with crusty bread and a crispy salad.
Yellow-Split Lentil Dip
- 400g cooked orange lentils, rinsed and drained
- 2 tbsp tahini
- 2 tbsp water
- 2 tbsp Extra Virgin Olive Oil
- 2 crushed gloves of garlic
- 1 finely chopped onion
- The juice of one lemon
- sea salt and freshly ground pepper
Blend the ingredients together.
Let me know if you make them.