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Curried Cashew Burgers

 
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350

Veggie burgers with lentils, carrots, cashew with a hint of curry.

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 cups water
2 tablespoons water
1 cup carrots
diced peeled, 2-4 medium
½ cup lentils, red (masoor dal)
rinsed
¾ teaspoon salt
divided
¾ cup cashew nuts
raw
*
6 teaspoons olive oil, extra-virgin
divided
1 cup onions
chopped, 1 medium
1 clove garlic
minced
2 teaspoons curry powder
¾ cup bread crumbs, whole wheat
finely dry
1 x black pepper
freshly ground to taste
*
6 each pita bread, whole wheat
6-inch
*
1 x lettuce
for garnish
*
1 x cucumbers
sliced for garnish
*
½ cup Mint and Cucumber Raita

Directions

Combine 2 cups water, carrots, lentils and ¼ teaspoon salt in a saucepan.

Bring to a boil.

Reduce heat to low.

Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes.

Drain in a colander, gently pressing out excess liquid.

Transfer to a plate; let cool to room temperature, about 20 minutes.

Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes.

Transfer to a plate to cool.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat.

Add onion and cook, stirring, until softened, 5 to 8 minutes.

Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute.

Remove from heat and let cool.

Prepare Cucumber-Mint Raita, if using.

Pulse the cashews in a food processor 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 stir in breadcrumbs, the remaining ½ teaspoon salt and pepper; mix well.

With dampened hands, form the mixture into six ½-inch-thick patties, using about ½ cup for each.

Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side.

Cut small ends off pitas and open the pockets.

Serve burgers in pitas, with lettuce, cucumber and the raita, if desired.

 

* not incl. in nutrient facts

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Comments

facebook_537432346
San Leandro, United States
 over 8 years ago

I am going to try this with gluten-free bread and flour!

Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 17129% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 414mg 17%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 27%
Sugars g
Protein 13g
Vitamin A 72% Vitamin C 7%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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