Curried Cashew Burgers


  • 1cup

    Carrotspeeled and diced

  • 1/2cup

    Red Lentilsrinsed

  • 3/4cup

    Raw Cashews

  • 3/4tsp


  • 1cup


  • 1

    Clove Garlicminced

  • 3/4cup


  • 2tsps

    Curry Powder

  • 6

    Whole-Wheat Pita Breads

  • Lettucefor garnish

  • Sliced Cucumberfor garnish

  • Cucumber-Mint Raitafor topping
  1. In a medium saucepan, combine two cups of water, carrots, lentils and ΒΌ teaspoon salt. Bring to a boil. Reduce heat to low, cover saucepan and simmer until lentils are tender, about 12 to 14 minutes. Drain in a colander and let cool for 20 minutes.
  2. Toast cashews over medium-low heat, stirring frequently for two to four minutes or until golden and fragrant. Let cool.
  3. Heat two tablespoons of oil in a large skillet over medium heat. Add onion and cook until softened, five to eight minutes. Add garlic, curry powder, and two tablespoons of water and cook for an additional minute, stirring frequently. Remove from heat and let cool.
  4. Pulse the cashews in a food processor or blender. Add lentils and onion mixture and pulse. The mixture should be cohesive, but still textured. Transfer to a large bowl, stir in breadcrumbs and mix well. Add salt and pepper to taste.
  5. Form the mixture into one-inch thick patties (it should make about six). Cook patties in a large skillet over medium heat until golden brown, roughly four minutes per side. Serve burgers in whole-wheat pitas with lettuce, cucumber, mayo or cucumber-mint raita, if desired.