Curried cashew burgers

Recipe Information

Ingredients

• 2 cups plus 2 tablespoons water, divided

• 1 cup carrot, peeled and diced

• ½ cup red lentils, rinsed

• ¾ teaspoon salt

• ¾ cup raw cashews

• 6 teaspoons extra virgin olive oil

• 1 onion, chopped

• 1 clove garlic, minced

• 2 teaspoons curry powder

• ¾ cup fine bread crumbs

• Black pepper, to taste

• 6 6-inch whole wheat pita breads

• Lettuce, for garnish

• Sliced cucumber, for garnish

Directions

• Bring two cups of water, carrots, lentils, and ¼ teaspoon salt to a boil in a medium saucepan. Reduce heat, partially cover, and simmer 12-14 minutes until the lentils are tender. Drain and transfer to a plate.

• Toast the cashews in a small skillet over medium-low heat until golden, then set aside on another plate.

• Heat two teaspoons of oil in a skillet over medium heat and add the onions, stirring until soft. Add the garlic, curry powder, and remaining water, cooking for one minute. Remove from heat.

• Chop the cooled cashews in a food processer and add the lentils and onion mixture. Pulse until the mixture is uniform and transfer to a bowl. Stir in the breadcrumbs, salt, and pepper.

• With damp hands, mold the mixture into six patties. Cook the patties in a large skillet over medium heat, about four minutes per side until heated and browned.

• Add a burger to each pita pocket and serve with lettuce and cucumber.

Nutrition (per serving)

• Calories: 437 cal

• Total fat: 15g

• Saturated fat: 3g

• Monounsaturated fat: 9g

• Cholesterol: 0mg

• Sodium: 753mg

• Potassium: 496mg

• Carbohydrate: 65g

• Fiber: 9g

• Protein: 16g