4 large celery sticks
2 medium sized onions
1 clove garlic
60 ml (4 tbls) oil
125 g (1/4 lb) 1/2 cup soya grits
125 g (1/4 lb) 1/2 cup split red lentils
575 ml (1 pt) 2 1/2 cups stock
bouquet garni
1 tsp (5 ml) curry powder
sea salt
freshly ground black pepper
60 ml (4 tbls) chopped mixed herbs
1 egg, beaten
2 oz (50 g) 3/4 cup dried wholemeal breadcrumbs
oil for shallow frying
2 medium sized onions
1 clove garlic
60 ml (4 tbls) oil
125 g (1/4 lb) 1/2 cup soya grits
125 g (1/4 lb) 1/2 cup split red lentils
575 ml (1 pt) 2 1/2 cups stock
bouquet garni
1 tsp (5 ml) curry powder
sea salt
freshly ground black pepper
60 ml (4 tbls) chopped mixed herbs
1 egg, beaten
2 oz (50 g) 3/4 cup dried wholemeal breadcrumbs
oil for shallow frying
method
1. Finely chop the vegetables and garlic.
2. Heat the oil in a saucepan on a low heat.
3. Stir in the vegetables and garlic, cover and cook gently for 10 minutes.
4. Stir in the soya grits and lentils and cook, stirring, for 2 minutes.
5. Add the stock, bouquet garni and curry powder and season well.
6. Bring the stock to the boil, cover and simmer gently for 45 minutes until all the liquid is absorbed and you have a light, fluffy puree containing distinguishable pieces of chopped vegetable.
7. Take the pan from the heat, beat in the herbs and let the mixture cool.
8. Form the mixture into 12 patties about 2 cm (3/4 in) thick. Coat them in beaten egg and then in breadcrumbs.
9. Heat the oil in a frying pan on a moderate heat.
10. Put in the patties and fry them until they are golden brown on both sides.
2. Heat the oil in a saucepan on a low heat.
3. Stir in the vegetables and garlic, cover and cook gently for 10 minutes.
4. Stir in the soya grits and lentils and cook, stirring, for 2 minutes.
5. Add the stock, bouquet garni and curry powder and season well.
6. Bring the stock to the boil, cover and simmer gently for 45 minutes until all the liquid is absorbed and you have a light, fluffy puree containing distinguishable pieces of chopped vegetable.
7. Take the pan from the heat, beat in the herbs and let the mixture cool.
8. Form the mixture into 12 patties about 2 cm (3/4 in) thick. Coat them in beaten egg and then in breadcrumbs.
9. Heat the oil in a frying pan on a moderate heat.
10. Put in the patties and fry them until they are golden brown on both sides.
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