Filling and nourishing, Vegetable Rissoles make an ideal vegetarian lunch or supper dish, and the children will love them.
4 oz. red lentils, soaked overnight, cooked and drained 1 large onion, finely chopped celery stalk, trimmed and finely chopped small carrots, trimmed, scraped and grated
2 oz. green beans, cooked and finely chopped
1 oz. fresh white breadcrumbs eggs
½ teaspoons salt
1 teaspoon black pepper
1 teaspoon dried mixed herbs
3 oz. dry white breadcrumbs
2 fl. oz. vegetable oil
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 bread-crumbs, 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.
Just the thing for a cheap meal – piping hot, crisp Vegetable Rissoles. with Vegetable Savoury
Vegetable Savoury makes a refreshing dip to serve with predinner drinks; accompany it with Melba Toast, potato sticks, carrot and celery slices,
3 fl. oz. double cream
1 lb. cottage cheese
6 spring onions , trimmed and finely chopped
2 carrots, scraped and grated
4 radishes, trimmed and sliced i green pepper, white pith removed, seeded and finely chopped
2 teaspoon salt
½ teaspoon black pepper
In a medium-sized mixing bowl, combine the cream and cottage cheese. Stir in the spring onions , carrots, rad-ishes, green pepper, salt and pepper. Stir the mixture until the ingredients are thoroughly combined.
Spoon the mixture into a serving dish and chill in the refrigerator for 30 minutes before serving.