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Dinner + Light Meals, Sides & Soups
 Italian Style Rissoles with Smokey Red Lentil & Tomato Sauce + Ghee Roasted Pumpkin Wedges



Italian Style Rissoles with Smokey Red Lentil & Tomato Sauce


There is plenty of anticipation in the air at springtime, but when it comes to the garden there is not actually a lot of food growing that is ready to eat … just yet.  

With that in mind this meal is not only great when there is leftover cooked rice in the fridge, but it also uses up the garden odds and ends that are usually around this time of year – overwintered carrots, the last of the sundried tomatoes, and the first offerings of fresh thyme for the season. Like me you may still have fresh chilis on your kitchen bench from the plants you have just cleared out from your tunnel house, but if you don’t you hopefully have a dried chili or two that you can use instead.  

I like to be quite heavy handed with the thyme - these are Italian style rissoles after all – but be sure to only use fresh as dried thyme won’t impart the same flavour. 

If you don’t have smoked paprika for the sauce regular paprika will do but smoked paprika is a valuable flavour bomb to have on hand and I do find I use it a lot, so you may want to add it to your pantry selection.  

Although this recipe may seem complicated it is surprisingly simple, and a welcome change from the more traditional ways of eating rice and lentils. 


Serves 4 



  • 2 ½ cups cooked brown rice 

  • Large handful of fresh thyme, finely chopped 

  • 3 cloves garlic, finely chopped 

  • 4 – 5 sundried tomatoes, finely chopped 

  • 1 mild large red chili OR 1 – 2 dried red chilis, deseeded and finely diced  

  • 1 teaspoon flakey sea salt 

  • Cracked black pepper to taste 

  • 1 large egg 

  • 125 grams feta cheese 

  • 1 cup tasty cheese, grated 

Rissole coating 

  • 2 eggs, beaten 

  • ½ cup fine polenta 

  • Ricebran oil for cooking 



  • 3 tablespoons olive oil 

  • 1 onion, finely diced 

  • 3 cloves garlic, minced 

  • 1 medium carrot, finely diced 

  • 4 tablespoons balsamic vinegar 

  • ½ cup red lentils 

  • 1 x 400 gram tin cherry tomatoes 

  • 2 teaspoons smoked paprika 

  • Salt & pepper to season 



  1. Make the rissoles first. Place the rice into a large bowl and add the thyme, garlic, sundried tomato, fresh chili, salt and a good amount of black pepper. Crack the egg in and mix it all together using a fork ensuring the egg is incorporated throughout the whole mixture. Sprinkle in the feta and tasty cheese and mix until just combined. 

  2. Take two shallow bowls. Place them next to each other with the two beaten eggs in one and the fine polenta in the other. Season each with a pinch of salt and place a large plate or tray on the bench to put the rissoles on. 

  3. Using wet hands roughly divide the rissole mixture into quarters with the anticipation of shaping two rissoles from each quarter, making eight rissoles in total. As you shape the rissoles make sure to squeeze the mixture well to help them stay together and try to form each one into a slightly flat circular shape. 

  4. Once all the rissoles are shaped gently coat them in the beaten egg and then the polenta. Place them on the plate and cover and refrigerate while you make the sauce. This chilling process will help the rissoles stay together while they are cooking. 

  5. Heat the olive oil in a wide pan and gently sauté the onions, garlic and carrots for a few minutes until the onions begin to become translucent. Don’t season them with salt yet, as salt added now will prevent the lentils from cooking. Add the balsamic vinegar and cook for a minute or two, stirring. 

  6. Add the lentils, tomatoes and smoked paprika. Fill the tomato tin up with water and add that too. Bring to the boil, then turn the heat down and simmer for 10 – 12 minutes, or until the lentils are soft, stirring often. 

  7. Season the sauce well with salt and black pepper. 

  8. Heat a heavy based frying pan to medium and add some ricebran oil. Cook the rissoles gently for 4 – 5 minutes on each side, or until golden and crispy. 

  9. Serve them topped with a generous amount of sauce and Ghee Roasted Pumpkin on the side. 

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Italian Style Rissoles
Italian Style

 Light Meals, Sides & Soups
 Ghee Roasted Pumpkin Wedges


Ghee Roasted Pumpkin

Perfect served as a side dish to Italian Style Rissoles with Smokey Red Lentil & Tomato Sauce this roast pumpkin is taken to another level when coated in ghee and generously seasoned before baking. As mentioned below you want to choose a deep orange dry textured pumpkin when roasting in this way for maximum flavour. Butternut would also be a nice alternative. 

Ghee is essentially butter that has had all the water and milk solids removed through gentle heating leaving you with just the pure butterfat. Unlike butter, ghee can be heated to a very high temperature, making it a richer, tastier alternative to other oils.  


Serves 4 


  • 800 grams dry textured and sweet pumpkin such as Ironbark, seeds and skin removed, cut into 6 – 8 wedges roughly 3 cms thick 

  • 2 – 3 teaspoons ghee 

  • Flakey sea salt 

  • Cracked black pepper 



  1. Preheat oven to 180C  

  2. Melt the ghee in a small pan and use some of it to grease a large oven tray, then brush the rest generously over the wedges of pumpkin, coating them evenly. 

  3. Salt and pepper both sides of each wedge and bake for 40 minutes or until the pumpkin is cooked and golden brown, turning the wedges after 20 minutes. 

  4. Serve. 

Ghee Roast Pumpkin
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