Lentil rissoles with tomato and chilli relish

Name: Lentil rissoles with tomato and chilli relish recipe
Yield: 1
Ingredients: Red lentil dal; 100g panko breadcrumbs; Salt and pepper; Tomato & chilli relish, to serve; 60ml coconut or other vegan yoghurt; 1/4 Lebanese cucumber, finely diced; 1 tablespoon finely shredded mint; Sea salt and pepper

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Extracted from 28 Days Vegan by Lisa Butterworth & Amelia Wasiliev, out January 1, 2021 from Smith Street Books, RRP $29.99.

Red lentil dal
100g panko breadcrumbs
Salt and pepper
Tomato & chilli relish, to serve

Cucumber raita

60ml coconut or other vegan yoghurt
1/4 Lebanese cucumber, finely diced
1 tablespoon finely shredded mint
Sea salt and pepper

Method

1.

Preheat oven to 180°C. Mix lentil dal and breadcrumbs together, then roll into balls or patties and set on a lined baking tray.
2.

Season and bake in oven for 15–20 minutes until crisp and golden on outside.
3.

Meanwhile, mix raita ingredients together. Serve rissoles with raita and the relish. Freeze left-over rissoles for another time, then reheat.