Curried Lentil Cashew Burgers Recipes

CURRIED LENTIL CASHEW BURGERS

Curried Lentil Cashew Burgers image

I got this from the Canadian Living Vegetarian Collection cookbook, and have added it to my "gold!" list of amazing vegetarian foods! Incredibly satisfying and loaded with the good stuff, these burgers are a wonderful meal for everyone. Try it, I guarantee you won't be sorry!

Provided by Chef Kirsten 1

Categories Lunch/Snacks

Time 30m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup unsalted cashews
2 tablespoons vegetable oil
6 cremini mushrooms or 6 white mushrooms, sliced
1 onion, chopped
1 garlic clove, minced
salt and pepper
1 (540 ml) can lentils, rinsed and drained
1 tablespoon curry paste
1/2 cup dry bread, crumbs
1/4 cup fresh coriander, chopped (optional)
1 carrot, shredded (optional)
1 pepper, chopped (your favorite kind) (optional)

Steps:

In a dry skillet, toast the cashews over medium-low heat for about five minutes. Transfer to food processor or blender.
In same skillet, heat 1 tbsp vegetable oil over medium-high heat; saute mushrooms, onion and garlic for about five minutes or until onion is golden. Add to food processor or blender along with salt and pepper.
Add lentils and curry paste to food processor, pulse to combine. Add optional ingredients, if using, and pulse to combine. Mix in bread crumbs. Shape into four 1-inch thick patties.
In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty (about 15 minutes).
Put burgers onto bun and add toppings of your choice and enjoy your fabulous meal!

Nutrition Facts : Calories 323.5, Fat 15.4, SaturatedFat 2.4, Sodium 37, Carbohydrate 35.4, Fiber 10.8, Sugar 4.8, Protein 14.6

CURRIED LENTIL AND CHICKPEA BURGERS

Curried Lentil and Chickpea Burgers image

I've never cooked with lentils before. I started out making a curried lentil salad base, refrigerated what I'd done, then decided to changed the recipe into burgers. These have a lot of flavour and a nice texture. They're quite versatile too. I was low on breadcrumbs and had no eggs. I substituted the egg with 1 tablespoon each of powdered milk, plain flour and water. I substituted the breadcrumbs with 100g packet of rice crackers processed (approx 1 cup) and processed 2 pieces of wholegrain toast. NB: I've changed the breadcrumbs measurement from 2c down to 1c based on the first reviewers comments and I've since tested the recipe again. Thanks!

Provided by Delicious Bits

Categories Lunch/Snacks

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

1 cup dried brown lentils
2 teaspoons chicken stock powder or 2 teaspoons vegetable stock powder
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon turmeric
60 ml fresh lemon juice (1/4 cup)
1/2 teaspoon brown sugar
1 teaspoon mixed herbs
1 teaspoon tarragon
1/2 teaspoon caraway seed
1 teaspoon ground coriander
1 tablespoon gingerroot, grated
1 egg
1 cup breadcrumbs
1/4 cup shredded coconut
425 g chickpeas, drained
salt and pepper
flour

Steps:

Boil lentils with stock powder in water until soft, 30-40 minutes. Drain.
Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low.
Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger.
Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight).
Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth.
Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well.
Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off.
To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden.
To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.

Nutrition Facts : Calories 269.7, Fat 6.8, SaturatedFat 1.9, Cholesterol 26.4, Sodium 284.6, Carbohydrate 41.1, Fiber 11, Sugar 3.7, Protein 11.9

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