Curried Cashew Burgers
Recipe from
EatingWell
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.
Servings:
6 servings
Prep Time:
40 mins
Total Time:
1 hr
Ingredients
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2 cups plus 2 tablespoonswater, dividedsee savings
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1 cupdiced peeled carrots, (2-4 medium)see savings
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1/2 cupred lentils, rinsed (see Ingredient note)see savings
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3/4 teaspoonsalt, dividedsee savings
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3/4 cupraw cashewssee savings
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6 teaspoonsextra-virgin olive oil, dividedsee savings
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1 cupchopped onion, (1 medium)see savings
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1 clovegarlic, mincedsee savings
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2 teaspoonscurry powdersee savings
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1/2 cupCucumber-Mint Raita, optional (recipe follows)see savings
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3/4 cupfine dry breadcrumbssee savings
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Freshly ground pepper, to tastesee savings
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66-inch whole-wheat pita breadssee savings
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Lettuce & sliced cucumber, for garnishsee savings
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Directions
1.
Combine 2 cups water, carrots, lentils and 1/4 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.
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.
3.
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.
4.
Prepare Cucumber-Mint Raita, if using.
5.
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 1/2 teaspoon salt and pepper; mix well.
6.
With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
7.
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.
Tips:
Make Ahead Tip: Prepare through step 6. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Ingredient Note: Red lentils can be found in many supermarkets and virtually all natural-foods stores.
Nutrition information
Per serving: Calories 437, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 9 g, Sodium 753 mg, Carbohydrate 65 g, Fiber 9 g, Protein 16 g, Potassium 496 mg. Daily Values: Vitamin A 50%, Iron 25%. Exchanges: Starch 3.5,Vegetable 1,Lean Meat 0.5,Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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