Vegetable Rissoles Recipe
Tickle your taste buds with this Vegetable Rissoles recipe. I prepare this Vegetable Rissoles with Vegetable as the main ingredient. I prefer to make Vegetable Rissoles as a Snack for all my family get-togethers. The European Vegetable Rissoles has a way of addicting you to it on the first bite. I am certain both of us will concur that this Vegetable Rissoles is simply scrumptious.
Ingredients
4 oz. red lentils, soaked overnight, cooked and drained
1 large onion, finely chopped
1 celery stalk, trimmed and finely chopped
2 small carrots, scraped and grated
2 oz. French beans, cooked and finely chopped
2 oz. fresh white breadcrumbs
3 eggs
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried mixed herbs
3 oz. dry white breadcrumbs
2 fl. oz. vegetable oil
Directions
Place the lentils, onion, celery, carrots, beans, fresh white breadcrumbs, 2 of the eggs, the salt and pepper and mixed herbs in a medium sized mixing bowl.
Using a wooden spoon, mix well until the ingredients are thoroughly combined.
Set the mixture aside at room temperature for 30 minutes.
Using your hands, shape the mixture into 8 equal sized balls and flatten the balls between the palms of your hands to make small cakes.
Set aside.
Using a fork, beat the remaining egg in a small shallow dish.
Place the dry breadcrumbs on a plate.
Dip each rissole first in the egg and then into the breadcrumbs, coating the rissoles thoroughly and shaking off any excess crumbs.
In a medium sized frying pan, heat the vegetable oil over moderate heat.
When the oil is hot, add the rissoles and fry them for 10 minutes on each side or until they are golden brown.
Remove the pan from the heat.
Using a fish slice, transfer the rissoles to kitchen paper towels and drain.
Place the rissoles on a warmed serving dish and serve immediately.
Using a wooden spoon, mix well until the ingredients are thoroughly combined.
Set the mixture aside at room temperature for 30 minutes.
Using your hands, shape the mixture into 8 equal sized balls and flatten the balls between the palms of your hands to make small cakes.
Set aside.
Using a fork, beat the remaining egg in a small shallow dish.
Place the dry breadcrumbs on a plate.
Dip each rissole first in the egg and then into the breadcrumbs, coating the rissoles thoroughly and shaking off any excess crumbs.
In a medium sized frying pan, heat the vegetable oil over moderate heat.
When the oil is hot, add the rissoles and fry them for 10 minutes on each side or until they are golden brown.
Remove the pan from the heat.
Using a fish slice, transfer the rissoles to kitchen paper towels and drain.
Place the rissoles on a warmed serving dish and serve immediately.
