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Lentil and cashew burger

Lentil and cashew burger

Total Time
30 min
15 min
15 min
Vegetarian burgers don't get much better than this. The raw cashew nuts give the patty a great nutty flavour.


Raw cashews

cup(s), unsalted, (50g)

Olive oil

1 tbs

Brown onion

1 small


1 clove(s), crushed


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

cup(s), (90g)


  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.


Tzatziki is a popular Greek dip made with grated cucumber, yoghurt and garlic. It’s also great with vegetable sticks, spread on wraps, or with chicken, lamb or fish.