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Curried Cashew Burgers



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



  • 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.

  • 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.

  • Prepare the cucumber mint raita, if using.

  • 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.

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

  • 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.

  • 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.



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