Recipe - Curried Chick Pea Rissoles (A And P)

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

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. mcPER SERVING 24% cff: 340 cals; 10g fat; 17g prot; 50g carb; 0mg
chol; 267mg sod; 14.3g fiber.

Menu idea: Bulgur pilaf, yogurt sauce; mcPER 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) Eatlf
Mailing List 98Mar11

Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)*

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Mar 11,
1998