Spiced Lentil Rissoles

November 3, 2017

These are heavily adapted from a recipe in an old New Zealand vegetarian recipe book called “Fresh and Natural”. In my opinion they’re a bit like fish cakes, but without the fish... anyway, they’re tasty.

This recipe makes about twelve good-sized rissoles. I haven’t tried freezing them (we just eat them for dinner two nights running!) but given that fish cakes freeze very well and merely require thawing in the microwave on an appropriate thaw setting prior to cooking, these have a good chance of also surviving frozen storage successfully.


1Mix all the ingredients apart from the cornflake coating together. If too sloppy to handle, add more breadcrumbs.

2Form into patties and coat each one in cornflake crumbs.

3Fry in oil until well browned on each side.

4Serve with salad or cooked vegetables of your choice.


225g red lentils, cooked and drained

8 small potatoes, peeled, cooked and mashed with a little butter or oil, salt and pepper to taste

2 cups gluten free breadcrumbs - fresh, not dried (the Gluten Free Goodies Company vegan bread recipe makes excellent crumbs, which bind the mix together well)

1 small onion, finely chopped and fried until soft in a little oil

2 small carrots, grated

2-3Tbsp finely chopped parsley

1 egg

½ tsp ground fenugreek

½ tsp curry powder

½ tsp garam masala

Finely ground gluten free cornflakes to coat the rissoles (an electric coffee grinder makes an excellent job of this)

2017-11-03T13:13:36+00:00 0 Comments

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