Photo: David Holifield
Ingredients
- 1 small finely chopped
- 1 dessertspoonful of cold boiled vermicelli
- 1 egg
- 2 cakes
Directions
1
2 oz. of picked and washed Egyptian lentils, 1 small finely chopped and fried onion, 1 dessertspoonful of cold boiled vermicelli, 1 egg, some breadcrumbs, seasoning to taste. Stew the lentils with the onion in just enough water to cover them; when cooked, they should be a thick purée. Season to taste, add the vermicelli, and form into 1 or 2 cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter. Serve with potatoes and green vegetables.
By T. R. Allinson ·
Recipe sourced from
gutenberg