8 oz Green lentils
1 pt Hot water
2 oz Margarine
1    Onion, finely chopped
1    Carrot, chopped
1    Green bell pepper, diced
2    Garlic cloves, crushed
1/4 ts Cayenne
1/2 ts Coriander
1/2 ts Cumin
1/2 ts Curry powder
2 ts Tomato paste
Salt & pepper
1 tb Parsley
2 oz Oats
2 oz Breadcrumbs
---Yogurt sauce
Oil for frying
1/2 pt Yogurt
2 tb Parsley
1 tb Chives
1    Garlic clove, crushed
1/4 ts Cumin
Lemon juice
Salt & pepper to taste

Put lentils & hot water into a pot. Bring to a boil, reduce heat & simmer,
covered for 30 minutes.

Heat margarine in a skillet, add onion & cook for 2 minutes. Add carrot &
pepper & cook for 10 minutes, stirring occasionally. Add spices, paste,
salt & pepper. Mix together well.Then stir in lentils & let cool. Mix in
parsley.

Divide the mixture into 12 equal portions & shape into rounds. Coat them in
combined breadcrumbs & oats (oats may have to be blended to resemble fine
breadcrumbs). Shallow fry in hot oil until golden brown on both sides.
Drain well.

For the yogurt sauce, combine all the ingredients & chill till ready to
serve.

I find that I do not need to roll the rissoles in egg, though the recipe
calls for it.

“Entertaining with Cranks”