Spicy Rissoles

Spicy Rissoles
 
alt

This recipe was uploaded
by mr spice

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 600g finely ground lean minced pork and beef
  • 100g lentils (I generally use Pardina, but I think any should do)
  • 2 tsps Garam Masala
  • half tsp of chilli powder (use more if you like them hot)
  • 1 med onion
  • Garlic, Ginger & salt to taste...
  • Fresh Parsley or Corinader
Cook lentils according to instructions, drain and let them stand in the sieve until needed...
Prewarm your oven to 170C...
Finely chop onion, garlic and ginger, add chopped Parsley or Corinader and spices.
Thoroughly mix the meat with the onion mixture (I keep surgery gloves in the kitchen just for jobs like this) add in the lentils and mix again.
Form into little balls and put onto baking foil on an oven tray (I use an ice-cream scoop to ensure a uniform size and shape)
Pop into the oven for about 20/25 minutes..they should be nicely browned outside but still moist inside, the longer they cook they drier they will be.
Serve with minted yoghurt or curry gravy, or similar...

Spicy Rissoles

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by mr spice

 
 
This is a quick snack which is ideal to take to work...can be eaten hot or cold.

Method


Cook lentils according to instructions, drain and let them stand in the sieve until needed...
Prewarm your oven to 170C...
Finely chop onion, garlic and ginger, add chopped Parsley or Corinader and spices.
Thoroughly mix the meat with the onion mixture (I keep surgery gloves in the kitchen just for jobs like this) add in the lentils and mix again.
Form into little balls and put onto baking foil on an oven tray (I use an ice-cream scoop to ensure a uniform size and shape)
Pop into the oven for about 20/25 minutes..they should be nicely browned outside but still moist inside, the longer they cook they drier they will be.
Serve with minted yoghurt or curry gravy, or similar...
Show/hide comments

comments powered by Disqus