Vegetarian Recipes

When I worked at BBC Norwich, one of the most popular assignments was to be camera operator for Delia Smith's weekly "Look East" segment. Not only was Delia delightful to work with, we got to eat all her food afterwards. Here is one of her recipes from that era:

LENTIL RISSOLES

8 oz lentils 3/4 pint of stock
2 oz butter 1 medium onion, finely chopped
1 large carrot, finely grated 1/2 green pepper, chopped
1/2 teaspoon dried mixed herbs 1/2 teaspoon of powdered mace
2 teaspoons of tomato puree 1 clove garlic, crushed
Salt, freshly ground black pepper Seasoned flour, to coat
Dry bread crumbs, to coat Oil, for shallow frying
1 egg, beaten

METHOD

First wash the lentils and pick them over carefully, then place them in a saucepan with 3/4 pint of stock or water. Add some salt and pepper, put a lid on and simmer very gently for about 1 to 1 1/2 hours, or until all the liquid has been completely absorbed and the lentils are completely soft.

Transfer them to a mixing bowl and mash them to a puree. In a frying pan melt the butter and gently soften the onion, garlic and carrot for 5 minutes. Add the green pepper and cook for a further 10 minutes or until all the vegetables have softened. Then add them and the butter to the lentil mixture, along with the herbs, mace and tomato puree. Mix well and taste to check the seasoning. Then form the mixture into 12 round patties, using your hands. Coat them first in beaten egg, then in bread crumbs and seasoned flour. Shallow fry them in hot oil until golden on both sides. Drain on kitchen paper and serve with a homemade tomato sauce or some chutney.
 

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