Lentil Rissoles (another way)

Ingredients

• Rub 2 pint of cooked lentils
• Melt 1 oz. of butter
• a dessertspoonful of finely-chopped onion
• season to taste
• a 3-in. paste-cutter

Method

1. 1

   Rub lentils through a sieve.

2. 2

   Melt butter, fry onion until golden, add lentil puree, season.

3. 3

   Roll out paste, cut into rounds, place lentil mixture, wet edges, fold, and press.

4. 4

   Brush with egg, dip in breadcrumbs, fry in deep fat until golden, drain, garnish with parsley, and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 52. The excerpt below is the record exactly as published.

a 3-in. paste-cutter. On each x'ound place a dessertspoonful of the lentil mixture, wet the edge, fold, and press together. Brush over with egg and cover with breadcrumbs, then fry in very hot oil to a golden colour. Take up and drain the rissoles. Serve hot, garnished with fried parsley. Lentil Rissoles ( another way). Rub 2 pint of cooked lentils through a sieve. Melt i oz. of butter in a saucepan, and fry in it to a golden brown a dessertspoonful of finely-chopped LENTILS. 109 onion, then add the lentil puree. Season to taste

Cook this with the app: pantry check, scaling, and the assistant.