|
Ingredients
|
For 4
|
For 100
|
|
Lentils
|
450gms
|
11kg
|
|
Powdered herbs
|
a pinch
|
30gms
|
|
Parsley
|
1 spring
|
3 bunches
|
|
Cheese
|
55gms
|
1.35kg
|
|
Fresh breadcrumbs
|
15gms
|
340gms
|
|
Margarine
|
15gms
|
900gms
|
|
Dry breadcrumbs
|
30gms
|
340gms
|
|
Egg yolks
|
1
|
20
|
|
Egg to coat
|
1
|
8
|
|
Fat to fry
|
30gms
|
500gms
|
|
Salt
|
a pinch
|
100gms
|
Wash and soak lentils for half an hour. Cook till tender,
beat until smooth and dry over fire. Remove from fire. Add margarine, cheese,
parsley, herbs, seasoning and fresh breadcrumbs. Mix well with beaten egg yolk.
Shape into rolls, dip in egg and breadcrumbs and deep fry. Drain well and serve
hot with tomato sauce.
