Curried chick pea rissoles (a&p)

4 Servings

Ingredients

Quantity Ingredient
4 teaspoons Sunflower oil
1 Onion; chopped
1 Celery stalk; chopped
1 Clove garlic; crushed
½ teaspoon Turmeric
1 teaspoon Ground cumin
1 teaspoon Garam masala; or madras curry
¾ cup Red lentils
1¾ cup Water
1 cup Cooked chickpeas
½ cup Whole wheat bread crumbs
1 tablespoon Chopped fresh cilantro
Salt and pepper; to taste
4 tablespoons Whole wheat flour
Celery leaves; to garnish
Bulgur Pilaf; to serve
Coriander and Yogurt Sauce; to serve
2 teaspoons Oil; for frying

Directions

Heat oil in pan, add onion and celery and cook until softened. Add garlic and spices and cook for 1 minute, stirring constantly. Add lentils and water, bring to boil, cover and simmer 20 minutes, stirring occasionally.

Remove from heat and mix in the chick peas, crumbs, cilantro, salt and pepper. Leave to cool slightly. Two patties per serving. Using dampened hands, shape the mixture into small balls, then flatten slightly and roll in the flour to lightly coat. Heat remaining oil in a large frying pan, add the rissoles, and fry for 3 minutes per side, until crisp and golden. Drain on paper towels and serve immediately garnished with celery leaves.

Serves 4: prep 40 mins (add time to cook garbanzos). Cook 6 mins. Freezes well. mc-PER SERVING 24% cff: 340 cals; 10g fat; 17g prot; 50g carb; 0mg chol; 267mg sod; 14.3g fiber.

Menu idea: Bulgur pilaf, yogurt sauce; mc-PER SERVING 19% cff: 534 cals; 124g fat; 25g prot; 88g carb; 2mg chol; 553mg sod; 23.4g fiber.

*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative Cooking Collection. ISBN 0920691226>from Pat Hanneman (Kitpath) >Eat-lf Mailing List 98-Mar-11

Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)* Posted to EAT-LF Digest by KitPATh <phannema@...> on Mar 11, 1998

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