Ingredients
100g / 4oz split red
lentils
100g / 4oz white rice
2 medium onions, grated
2 slices wholewheat bread, ground
2tbsp fresh chopped coriander
2tsp vegetable bouillon powder
¾pt
/ 450ml water
1tbsp lime juice
salt and freshly ground pepper
For basting
2tbsp sunflower oil
1 red chilli, deseeded and finely chopped
1tsp tomato purée
1tsp honey
salt and freshly ground black pepper
Method
1 Cook the lentils and
rice in water and bouillon powder for 20-25 minutes, until they are both light
and fluffy.
2 When still hot beat well
to breakdown the rice and release the gluten.
3 Add the grated onion and
allow to cool.
4 Stir in the coriander, lime
juice and ground breadcrumbs.
5 Season to taste and shape
into batons.
6 Place all the basting ingredients
in a screw top jar.
7 Brush over the batons while
cooking.
8 Serve in rolls with coriander
relish and Capsicum and Peanut Salsa.
Tips:
Brown rice will not give the binding quality of white rice.
Grating the onions saves having to pre-cook them and gives the batons an even
consistency.
|
