Jamaican Lentil Rissoles

It all began with sprouted lentils and almond meal left over from a batch of homemade almond milk…

Jamaican Lentil Rissoles with cauliflower mash and almond miso gravy

Jamaican Lentil Rissoles with cauliflower mash and almond miso gravy


Sprouting the lentils is supposed to remove a lot of the indigestible nasties and reduce that tooting effect (if you know what I mean). So I sprouted me some lentils. Without a clue what I would do with them after. Until I made almond milk and had almond meal left over that was too nice to toss to the compost worms.

Almond meal left over from homemade almond milk

Almond meal left over from homemade almond milk

Lentil and almond rissoles were the solution.

1 cup brown lentils, soaked and/or sprouted (or lentils still in their hulls)
2/3 cup, or there abouts, of almond meal
1 onion, chopped
1 tbsp coconut oil to fry the onion
1 zucchini, grated then squeezed to remove excess moisture
1 tbsp Jamaican Jerk seasoning
1 tsp salt
2 ‘eggs’ worth of egg replacer, to bind it all
Another 2 to 3 tbsp coconut oil.

Grated zucchini and chopped onion

Grated zucchini and chopped onion

Boil the lentils until soft, and drain them. Press out excess moisture.
Fry the onion in 1 tbsp coconut oil until golden and soft, and stir through the Jamaican Jerk seasoning.

Cooked sprouted lentils and frying onions

Cooked sprouted lentils and frying onions

Mix everything together in a bowl and form into about 14 to 16 small rissoles. Fry in coconut oil, adding more when turning the rissoles over after about 5 to 7 minutes, and between batches.

The little rissoles frying in coconut oil.

The little rissoles frying in coconut oil.

These taste quite light and are super duper with almond miso gravy and cauliflower mash.

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