Instructions: Heat the oil in a saucepan add the onion celery and carrot and cook until softened. Stir in the lentils water coriander and salt and pepper.

Bring to the boil cover and transfer to the simmering ovenfor 1 to 1 /2 hours until the lentils are cooked and the liquid has been absorbed.

Mix in the parsley and 50g of the breadcrumbs.

Turn the mixture onto a plate and allow to cool for a little.

Using floured hands shape the mixture into rissoles or cakes.

Dip in the beaten egg and then in the remaining breadcrumbs.

Either fry in a little oil in a frying pan on the top of the aga or heat oil in a roasting tin on the floor of the aga.

Fry the rissoles until crisp and golden on both sides.

These tasty rissoles are a good introduction to lentils for anyone who is a devoted meat eater. Serve with home made tomato sauce.

Makes 8 rissoles

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