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.