Curried Cashew Burgers
Yield
6 servingsPrep
15 minCook
30 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
water
|
|
2 | tablespoons |
water
|
|
1 | cup |
carrots
diced peeled, 2-4 medium |
|
½ | cup |
lentils, red (masoor dal)
rinsed |
|
¾ | teaspoon |
salt
divided |
|
¾ | cup |
cashew nuts
raw |
* |
6 | teaspoons |
olive oil, extra-virgin
divided |
|
1 | cup |
onions
chopped, 1 medium |
|
1 | clove |
garlic
minced |
|
2 | teaspoons |
curry powder
|
|
¾ | cup |
bread crumbs, whole wheat
finely dry |
|
1 | x |
black pepper
freshly ground to taste |
* |
6 | each |
pita bread, whole wheat
6-inch |
* |
1 | x |
lettuce
for garnish |
* |
1 | x |
cucumbers
sliced for garnish |
* |
½ | cup | Mint and Cucumber Raita |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
water
|
|
3E+1 | ml |
water
|
|
237 | ml |
carrots
diced peeled, 2-4 medium |
|
118 | ml |
lentils, red (masoor dal)
rinsed |
|
3.8 | ml |
salt
divided |
|
177 | ml |
cashew nuts
raw |
* |
3E+1 | ml |
olive oil, extra-virgin
divided |
|
237 | ml |
onions
chopped, 1 medium |
|
1 | clove |
garlic
minced |
|
1E+1 | ml |
curry powder
|
|
177 | ml |
bread crumbs, whole wheat
finely dry |
|
1 | x |
black pepper
freshly ground to taste |
* |
6 | each |
pita bread, whole wheat
6-inch |
* |
1 | x |
lettuce
for garnish |
* |
1 | x |
cucumbers
sliced for garnish |
* |
118 | ml | Mint and Cucumber Raita |
Directions
Combine 2 cups water, carrots, lentils and ¼ teaspoon salt in a saucepan.
Bring to a boil.
Reduce heat to low.
Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes.
Drain in a colander, gently pressing out excess liquid.
Transfer to a plate; let cool to room temperature, about 20 minutes.
Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes.
Transfer to a plate to cool.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Add onion and cook, stirring, until softened, 5 to 8 minutes.
Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute.
Remove from heat and let cool.
Prepare Cucumber-Mint Raita, if using.
Pulse the cashews in a food processor until finely chopped.
Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured.
Transfer to a bowl and stir in breadcrumbs, the remaining ½ teaspoon salt and pepper; mix well.
With dampened hands, form the mixture into six ½-inch-thick patties, using about ½ cup for each.
Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side.
Cut small ends off pitas and open the pockets.
Serve burgers in pitas, with lettuce, cucumber and the raita, if desired.