Curried Cashew Burgers
INGREDIENTS
2 cups plus 2 tbls water, divided
1 cup diced peeled carrots (2-4 medium)
½ cup red lentils
¾ tsp salt, divided
¾ cup raw cashews
6 tsps extra virgin olive oil, divided
1 cup chopped onion
1 clove garlic, minced
2 tsps curry powder
½ cup cucumber mint raita
¾ cup gluten free breadcrumbs
Freshly ground pepper to taste
1 handful parsley
Zest of 1 lemon
6 slices of sourdough bread or 3 gluten free rolls
PREPARATION
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Combine 2 cups water, onion, carrots, lentils, seasoning and ¼ tsp salt in a saucepan. Bring to the 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.
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Meanwhile toast cashews in a small dry skillet, over a medium low heat, stirring, until golden and fragrant, 2 to 4 minutes. Transfer to a plate to cool.
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Prepare the cucumber mint raita, if using.
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Pulse cashews in a food processor until finely chopped. Add the lentils and onion mixture; pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and stir in breadcrumbs, the remaining ½ tsp salt, and pepper; mix well.
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With dampened hands, form the mixture into six ½ inch thick patties, using about ½ cup for each.
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Using 2 tsps 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. Serve with lettuce, cucumber and the raita if desired.
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Another nice condiment is homemade pickled onions. Take onion and slice. Cover in red wine vinegar and leave to sit for a minimum of 1 hour, but the longer you wait, the better they taste.
