Baked or fried lentil and potato rissoles.

Steps

1. Bring lentils to the boil in a saucepan of cold water.
2. Cover and simmer until they are tender, about 1 1/2 hours.
3. Then drain and mash them and mix with the onions, potatoes, bread crumbs, almonds, sesame seeds, salt, parsley and cumin.
4. Add enough cold water to bind the mixture together.
5. Form into twelve rissoles (patties).
6. Place on a greased baking sheet and bake in the oven preheated to moderate (350°F or Gas mark 4) for 30 min. If preferred, fry them gently in oil for 15 min or until golden on both sides, turning once.
7. Serve hot with a green vegetable or green salad and tomato sauce.