Vegetables Recipes - Lentil Rice and Mushroom Rissoles

Ingredients

• 100 g/4 oz/2/3 cup brown or green lentils, washed well

• 100 g/4 oz/1/2 cup brown rice

• 1 onion, finely chopped

• 100 g/4 oz/2 cups mushrooms, finely chopped

• 45 ml/3 tbsp olive oil

• 5 ml/1 tsp dried basil

• 2.5 ml/1/2 tsp chili powder

• Salt and freshly ground black pepper

• 75 g/3 oz/1 1/2 cups breadcrumbs

• 1 egg, beaten

• Oil for shallow-frying

• Tomato sauce or a jar of passata, heated through

• Plain yoghurt

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Method:

1. Put the lentils and rice in a saucepan and cover with water.

2. Bring to the boil, reduce the heat and simmer for about 1 hour or until pulpy, adding a little more water if necessary to prevent sticking.

3. If there is any liquid left when they are tender, boil rapidly until it evaporates.

4. Meanwhile, fry (sauté) the onion and mushrooms in the olive oil for 2 minutes, stirring. Stir in the cooked lentils and rice, basil, chili powder, a little salt and lots of pepper.

5. Mix in the breadcrumbs and egg to bind. Shape into 16 round 'cakes' using floured hands.

6. Fry in hot oil until golden brown on each side. Drain on kitchen paper and serve hot with tomato sauce or hot passata and a swirl of yoghurt.