Vegan Recipes from the Middle East
Preparation time: 45 minutes
Put the lentils, potatoes, mint and onion in a blender and puree until smooth, mix with flour and season with lemon juice, salt and pepper.
Then, with damp hands, shape into little rissoles. Coat in breadcrumbs.
Heat some olive oil in a non-stick frying pan and fry the rissoles until crispy.
Sprinkle salt on the tomatoes and fry on both sides until they slowly brown.
Serve with the rissoles.