Vegetarian Lentil Rissoles with Potato Cream

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Roughly chop the carrot, celery, onion, and zucchini, then place them in a food processor with the cooked lentils. Add the miso paste, soy sauce, and cornstarch, then blend until well combined. Add the breadcrumbs gradually until the mixture is soft but firm enough to shape. Form rissoles of about 30 g each and bake at 200°C for about 25 minutes, turning once halfway through if desired.

Step 2

Meanwhile, cook the onion in a small pot until soft. Add the potato chunks, cover with the vegetable stock, and simmer until the potatoes are tender. Blend directly in the pot until smooth and keep warm over very low heat.

Step 3

Prepare the glaze by mixing together the ketchup, Worcestershire sauce, soy sauce, and honey until smooth. (This is similar to a simple barbecue-style glaze or sticky savory glaze, although it doesn't have a specific classic name.)

Step 4

Spread the potato cream onto the plate, arrange the rissoles on top, and drizzle with the glaze. Finish with sesame seeds, poppy seeds, and finely chopped chives.