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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
  

  • 1 cup cooked lentils
  • 1 medium onion finely chopped
  • 2-3 tbsp fresh herbs chopped
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper adjust to taste
  • ½ cup breadcrumbs plus extra for coating
  • 1 egg lightly beaten
  • 1 medium potato peeled, boiled, and mashed
  • 1-2 tbsp coconut oil for frying

How to make it
 

  1. 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.
  2. 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.
  3. Mix the base:
    – in a large bowl, mash the lentils
    – add mashed potato and mix well to form a smooth mixture.
  4. 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.
  5. Shape the rissoles:
    – form the mixture into small patties (2–3 inches wide).
  6. Coat with breadcrumbs:
    – roll each patty in extra breadcrumbs and press gently so the coating sticks.
  7. Fry until golden:
    – heat 1 tbsp oil in a frying pan
    – fry rissoles for 3–4 minutes on each side, until crisp and golden.
  8. 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.