Lentil Rissoles

2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
225 g/8 oz red lentils
600 ml/1 pint water
1 teaspoon ground coriander
salt
freshly ground black pepper
2 tablespoons chopped parsley
175 g/6 oz wholemeal breadcrumbs
2 tablespoons wholemeal flour
1 egg, beaten
polyunsaturated vegetable oil for shallow frying
parsley sprigs, to garnish
Yogurt sauce:
300 ml/1/2 pint plain low-fat yogurt
1 tablespoon chopped parsley
1 clove garlic, peeled and crushed

Heat the oil in a pan, add the onion, celery and carrots and fry until softened. Add the lentils,

water, coriander, and salt and pepper to taste. Bring to the boil, cover and simmer for 50 minutes to 1 hour, stirring occasionally. Mix in the parsley and one-third of the breadcrumbs. Turn on to a plate to cool.

Using floured hands, shape the mixture into rissoles and coat with the flour. Dip into the beaten egg and coat with the remaining bread- crumbs.

Pour the oil into a frying pan to a depth of 5 nun/1/4 inch and place over moderate heat. When hot, acid the rissoles and fry until crisp and golden brown, turning once or twice. Drain well.

To make the sauce, mix the yogurt, chopped parsley and garlic together. Serve the rissoles hot, garnished with sprigs of parsley and accompanied by the sauce.

SERVES 4