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Curried Red Lentil, Carrot & Cashew Burger Patties

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Curried Red Lentil, Carrot & Cashew Burger Patties
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Makes: 6 servings adjust
If you're looking for a veggie burger with a great “meaty” feel, these are the ones to try. The secret is toasted cashews, which give them amazing flavor as well as texture. The red lentils cook surprisingly fast, keeping the active time brief.

Directions

Ingredients

  • 2 cups Water
  • 1 cup Carrots, diced (approx. 3 carrots)
  • 12 cup Dried Red Lentils, rinsed
  • 14 teaspoon Salt

Step 1

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.

Ingredients

  • 34 cup Raw Whole Cashews

Step 2

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.

Ingredients

  • 1 cup Onion, chopped
  • 1 clove Garlic, minced
  • 2 teaspoons Curry Powder
  • 2 tablespoons Water

Step 3

Cook onion (in a little stock, water, or oil) 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.

Ingredients

  • 34 cup Dry Breadcrumbs
  • 12 teaspoon Salt
  • Pepper, to taste

Step 4

Pulse 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.
 

Step 5

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

Step 6

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. (Can use oil in pan if required.) Serve patties in buns or pitas, with lettuce, tomato, and sauces. Raita has a complimentary flavour to these patties.
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