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  Green lentil rissoles with vegan yogurt sauce
 
Yield: 6 Servings
MMM
 
8 oz Green lentils      1 pt Hot water
2 oz Margarine      1 ea Onion finely chopped
1 ea Carrot finely chopped      1 ea Green bell pepper diced
2 ea Garlic cloves crushed      1/4 ts Cayenne
1/2 ts Coriander      1/2 ts Cumin
1/2 ts Curry powder      2 ts Tomato paste Salt & pepper to taste
1 tb Parsley chopped MMMMM--------------------------COATING------------------------------- Vegetable oil      2 oz Wholewheat flour
2 oz Breadcrumbs      2 oz Oats MMMMM------------------------YOGURT SAUCE-----------------------------
1/2 pt Plain soy yogurt      2 tb Parsley chopped
1 tb Chives      1 ea Garlic clove crushed
1/4 ts Cumin
 Lemon juice to taste Salt & pepper RISSOLES: Combine lentils & water bring to a boil reduce heat & simmer for 30 minutes or until the lentils are tender (I think it needs closer to an hour to get them really tender). Add more water if necessary. Heat the margarine add the onion & cook for a couple of minutes. Add the carrot & pepper & cook until tender about 10 minutes. Add the spices tomato paste & salt & pepper. Mix together well & stir in the lentils. Add the parsley. Allow to cool till it is cool enough to handle. Divide the mixture into 12 portions & shape into patties. Coat them in flour dip in some oil & coat in the breadcrumbs & oats (I omitted this step). Shallow fry in hot oil until the patties are golden brown on both sides. Drain well & serve with the sauce. SAUCE: Combine all ingredients together & chill. MARK'S NOTE: The vegetables do need to be finely diced it may well be easier to use a food processor. Also if using the oats I'd recommend running them through the processor too so that they resemble oat flour.

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Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
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