vegetable rissoles
makes eight

1/2 cup red lentils
1.5 cups water
425g can chickpeas, drained
1 medium leek, finely sliced
1 medium carrot, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp fresh chopped mint
2 tsp lemon juice
1/4 cup breadcrumbs
1/4 cup breadcrumbs, extra
1/4 cup almond meal
1 tbsp oil, extra

place the lentils and the water in a saucepan, bring to boil, reduce heat, and simmer for about 10 minutes or until the lentils are soft, drain. blend or process the chickpeas until smooth. heat the oil in a large saucepan, and add leek and carrot, and stir over medium heat for about three minutes until the leek is soft. add cumin, coriander, mint, juice and breadcrumbs. add lentils and chickpeas to pan, mix well; cool. divide mixture into eight portions, shape into rissoles, and toss in combined almond meal and extra breadcrumbs. heat the extra oil in a large frying pan, and cook over medium heat for about five minutes on each side or until golden brown.

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