Chilladas & Tomato Sauce

(Source: Friend, Wales, 1970's)

8oz brown lentils
¾ pint hot water
2oz butter
1 medium onion, finely chopped
1 small green pepper, chopped small
1 medium carrot, chopped small
½ tsp mixed herbs
¼ tsp mace
½ tsp cayenne
2 tsp tomato puree
clove garlic, crushed
salt & pepper

to coat –
dry fine breadcrumbs (try chick pea flour for gluten free)
1 egg, beaten (can replace with chick pea flour batter for vegan)
oil for shallow frying

Simmer lentils with some salt until all water absorbed. Soften onion, carrot and garlic in butter for 5 min; then add chopped pepper and cook further 5 – 10 mins. Mash cooked lentils in bowl, add softened veg., cayenne, mace, herbs and tomato puree. Divide and shape into rissoles. Dip in beaten egg, then breadcrumbs and shallow fry. Serve with Tomato Chilli sauce.

[Note - These hold together better if some of the mixture is ground in a food processor. I sometimes add a little Sosmix. Will freeze well. Good with rice or as part of veggie cooked breakfast.]

Tomato & Chilli Sauce

¾ lb tomatoes (I usually use tinned chopped)
1 small onion, finely chopped
1 clove garlic, crushed
1 tsp tomato puree
1 tsp dried basil
1 fresh chilli, chopped
1 tbsp olive oil
salt & pepper