Lentil and cashew burger
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Vegetarian burgers don't get much better than this. The raw cashew nuts give the patty a great nutty flavour.
Ingredients
Raw cashews
⅓ cup(s), unsalted, (50g)
Olive oil
1 tbs
Brown onion
1 small
Garlic
1 clove(s), crushed
Carrot(s)
1 medium, grated
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Rolled oats, dry
½ cup(s), (45g)
Dried breadcrumbs
40 g
Plain wholemeal flour
2 tbs
Multigrain bread roll
4 medium, (4 x 50g rolls)
Lebanese cucumber
1 medium, cut into ribbons
Roasted capsicum, not in oil
170 g, (4 slices), cut into strips
Low fat tzatziki
⅓ cup(s), (90g)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Spread cashews on a baking tray and bake for 3–4 minutes or until toasted. Finely chop.
2
Heat half the oil in a medium frying pan over medium heat. Cook onion for 5 minutes or until softened. Add garlic and carrot and cook, stirring, for 2 minutes or until tender.
3
Meanwhile, place lentils in a food processor and process until coarsely chopped. Place lentils, onion mixture, toasted cashews, oats and breadcrumbs in a large bowl. Using hands, mix well to combine. Shape mixture into 4 patties. Place on a plate. Cover and refrigerate for 2 hours or until firm.
4
Place flour on a plate. Coat patties in flour, shaking off excess. Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 3–4 minutes each side or until golden and heated through.
5
Toast roll halves. Top roll bases with cucumber, capsicum, patties and tzatziki. Serve with roll tops.
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