Ingredients for 16 red lentil rissoles

150 g of red lentils

50 g of seasonal green leaf vegetables, like spinach or catalogna chicory

2 spoonful of extra virgin olive oil

20 g of shallot

salt, pepper

50 g of bread crumbs

Preparation

Wash the lentils and boil for about 15/20 minutes in a small pot over medium heat. Boil the seasonal vegetable you have chosen in another casserole. Let it cool and drain well the vegetable as well as the lentils. Combine all the ingredients and mix until tender but not too much.

Preheat the oven at 170°C, cover a baking pan with greaseproof paper and brush with oil. Form round rissoles with your hands and cover them with bread crumbs before putting them onto the pan. Bake red lentil rissoles for about 30 minutes until golden.

Tradotto da Francesca Clemente