Meatless Mains

Curried Cashew and Red Lentil Burgers Noreen & Marion

3/4 cup raw cashews
1 cup diced carrots
1/2 cup red lentils (available in specialty markets or health food stores)
2 & 1/2 cups water
salt to taste
1 & 1/2 tablespoons olive or vegetable oil
1 cup finely chopped onion
2 teaspoons curry powder
1 clove garlic, minced
1 egg yolk
1/2 cup fine, dry breadcrumbs
1/2 teaspoon salt
pepper to taste
1/3 cup mayonnaise
1/2 teaspoon curry powder
lemon juice to taste
1 tablespoon vegetable oil

Spread cashews on a baking sheet and toast in a preheated 350-degree oven for 10 minutes. Transfer to a plate; cool thoroughly.

Combine carrots, lentils and water in a medium saucepan; salt lightly. Bring to a boil. Reduce heat and cook at a low boil, partially covered, for about 13 minutes, until lentils are falling apart. Drain lentils through a sieve, using the back of a spoon to press out most of the liquid. Spread lentil mixture in a bowl; cool.

Heat oil in a skillet. Add onion and saute over medium heat until translucent (about 7 minutes). Stir in curry powder and garlic and saute 30 seconds more. Remove from heat; cool.

Finely chop cashews in a food processor. Add cooled lentil mixture, yolk and onions. Process, in short bursts, until mixture is smooth but still textured. Transfer to a large bowl. Add breadcrumbs, salt and pepper to taste and blend well. Lightly flour your hands and shape mixture into 5 patties, about 3/4-inch thick. Transfer to a wax paper-lined plate. Cover and refrigerate 1 hour or longer.

Meanwhile, prepare the curry mayonnaise. Mix mayonnaise and curry powder. Add lemon juice to taste.

To cook burgers, heat vegetable oil in a skillet. Add burgers and cook over medium-low heat for 2 & 1/2 to 3 minutes. Flip only once.

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