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