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+ servings

Lentil and Rice Rissoles

Hi fibre vegan friendly rissole
Prep Time30 mins
Cook Time15 mins
Servings: 6
Calories: 302kcal


  • 3/4 cup Brown Lentils (or other variety that will hold shape when cooked)
  • 3/4 Cup Long grain brown rice
  • 2 Lg Potato peeled
  • 1/2 Cup Spinach leaves finely chopped
  • 1/3 Cup Walnuts finely chopped
  • 1/2 Cup Rolled oats
  • 1/2 Cup Oat bran
  • 1/3 Cup Almond meal
  • 1 tsp Garlic powder
  • 2 tbsp Parsley finely chopped
  • 1 Spring onion finely chopped
  • Salt and pepper to taste


  • Cook both the lentils and the rice (separately), according to packet directions until both are soft. Once cooked, drain and set aside to cool.
  • Peel the potato and cook until soft and starchy. Drain and set aside to cool. Once cool enough to handle grate the cooked potato and add to a large mixing bowl.
  • Add all ingredients including the cooked lentils and rice and mix well to combine. Adjust seasonings to taste.*
  • Chill in the refrigerator 15-30 min. Form into patties and cook in a well-oiled fry pan over medium heat. Cook on both sides until golden and heated through to the centre.
  • Serve with your favourite side salad or steamed vegetables and condiments of choice.


*If the mixture seems a little too dry, simply add a splash or two of preferred milk. On the other hand, if the mixture seems to be a little too wet add some extra oat bran until you have a mixture that holds together well.


Calories: 302kcal | Carbohydrates: 46g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 418mg | Fiber: 12g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 4mg