These vegetarian rissoles are fried or baked till crispy and golden, your choice. Serve with your favourite dipping sauce. Anything from sweet chilli mayo to tomato ketchup would work a treat.
14 people made this
200g red lentils
2 onions, chopped
2 sticks celery, chopped
200g dried brown breadcrumbs
1 teaspoon Marmite®
40g (1 1/2 oz) margarine
Method Prep:30min › Cook:5min › Ready in:35min
Cook lentils, chopped onions and celery together in the water until soft. Remove from heat.
Add breadcrumbs and margarine, mix well and work in Marmite®. Add beaten egg. Form into rissoles.
Deep fry the rissoles in hot oil, working in batches if needed so as not to overcrowd the pan. Drain on kitchen paper. Alternatively, bake in a 200 C / Gas 6 oven until crisp and golden. These are good hot or cold.