Curried Chick Pea Rissoles (A&p)
| Yield: | 4 Servings |
| Categories: | Main Courses |
| 4 | ts | Sunflower oil |
| 1 | Onion; chopped | |
| 1 | Celery stalk; chopped | |
| 1 | Clove garlic; crushed | |
| 1/2 | ts | Turmeric |
| 1 | ts | Ground cumin |
| 1 | ts | Garam masala; or madras curry |
| 3/4 | c | Red lentils |
| 1 3/4 | c | Water |
| 1 | c | Cooked chickpeas |
| 1/2 | c | Whole wheat bread crumbs |
| 1 | tb | Chopped fresh cilantro |
| Salt and pepper; to taste | ||
| 4 | tb | Whole wheat flour |
| Celery leaves; to garnish | ||
| Bulgur Pilaf; to serve | ||
| Coriander and Yogurt Sauce; to serve | ||
| 2 | ts | Oil; for frying |
Advertisement