Lentil and Potato Rissoles
A tasty and satisfying way to enjoy lentils and potatoes. These rissoles are soft inside and crisp outside, perfect for lunch or a light meal.
Ingredients
How to make it
- Prepare the lentils and potato:– cook lentils until soft (or use canned, drained, and rinse– boil chopped potato in salted water until tender (10–15 minutes), then mash and let cool slightly.
- Sauté the onion:– heat 1 tbsp oil in a pan– cook the chopped onion for 4–5 minutes until soft and lightly golden– set aside to cool.
- Mix the base:– in a large bowl, mash the lentils– add mashed potato and mix well to form a smooth mixture.
- Add flavour:– stir in the sautéed onion, herbs, salt, pepper, and ½ cup breadcrumbs– add the beaten egg and mix– if the mixture is too wet, add more breadcrumbs until it holds together.
- Shape the rissoles:– form the mixture into small patties (2–3 inches wide).
- Coat with breadcrumbs:– roll each patty in extra breadcrumbs and press gently so the coating sticks.
- Fry until golden:– heat 1 tbsp oil in a frying pan– fry rissoles for 3–4 minutes on each side, until crisp and golden.
- Drain and serve:– place on paper towels to drain any extra oil– serve hot with your favourite chutney, sauce or as part of a meal.
