The recipe makes 12 patties. You could double the recipe and put some of the patties in the freezer for easy week-day meals.
Ingredients
4 c veg stock
2 c diced carrots
1 c red lentils, rinsed and picked through
2 c raw cashews
4 T oil, divided
2 medium onion, chopped
2 clove garlic, minced
2 T curry powder
2 c bread crumbs, (I used 1 c oats and 1 c dried breadcrumbs)
freshly ground black pepper, to taste
Method
1. Combine carrots, lentils, and stock in a saucepan. Bring to a boil. Reduce the heat to low and cover and simmer until the lentils are tender and broken down (about 12-15 minutes). Drain in a sieve, pressing out excess liquid. Transfer to a bowl and cool to room temperature, about 20 minutes.
2. Meanwhile, toss the cashews in a small dry skillet over medium-low heat or in the oven until golden and fragrant. Let cool completely.
3. Heat 1 T of the oil in a pan. Add the onion and saute until softened, about 7 minutes. Add the garlic and curry powder and stir for another minutes. Remove from heat and let cool.
4. Place the cooled cashews in a food processor and pulse until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and add enough bread crumbs to create a consistency that enables you to form cohesive patties. Season with salt and pepper to taste. With moist hands, form the twelve 1/2″ thick patties. (At this point, you can refrigerate the patties until needed.)
5. When you are ready to serve the burgers, heat 1 T oil in a large skillet over medium heat and cook the patties until evenly browned and heated through (about 4 minutes per side).
Serving suggestions:
Pita minis
Tomato, lettuce and cheese
Beetroot / beetroot relish and cucumber raita
Hummus, beetroot hummus
Oven-baked kumara or potato chips
Coleslaw
Original recipe sourced from: Michelle's Blog - Cashew Lentil Burgers
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