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Category: Main Course
Curried Cashew Burgers - TastyPlanner.com
Tips & Notes
Make Ahead Tip: Prepare through step 6. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Ingredient Note: Red lentils can be found in many supermarkets and virtually all natural-foods stores.
Per serving: 437 calories; 15 g fat ( 3 g sat , 9 g mono ); 0 mg cholesterol; 65 g carbohydrates; 16 g protein; 9 g fiber; 753 mg sodium; 496 mg potassium.
Nutrition Bonus: Vitamin A (50% daily value), Fiber (38% dv), Iron (25% dv).
Carbohydrate Servings: 4
Exchanges: 3 1/2 starch, 1 vegetable, 1/2 lean meat, 2 1/2 fat
Recipe Source: http://www.eatingwell.com/r...
2 cups plus 2 tablespoons water, divided
1 cup diced peeled carrots, (2-4 medium)
1/2 cup red lentils, rinsed (see Ingredient note)
3/4 teaspoon salt, divided
3/4 cup raw cashews
6 teaspoons extra-virgin olive oil, divided
1 cup chopped onion, (1 medium)
1 clove garlic, minced
2 teaspoons curry powder
1/2 cup Cucumber-Mint Raita, optional (recipe follows)
3/4 cup fine dry breadcrumbs
Freshly ground pepper, to taste
6 6-inch whole-wheat pita breads
Lettuce & sliced cucumber, for garnish
1 cup NONFAT PLAIN YOGURT
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 teaspoon ground cumin
1 medium cucumber, peeled and diced (1 cup)
Salt & freshly ground pepper, to taste
1.Whisk yogurt, lime juice, mint and cumin in a small bowl. Stir in cucumber ; season with salt and pepper.
Per tablespoon: 7 calories ; 0 g fat ( 0 g sat , 0 g mono )
Exchanges: Free Food
1.Combine 2 cups water, carrots, lentils and 1/4 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.
2.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.
3.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.
4.Prepare Cucumber-Mint Raita, if using.
5.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 1/2 teaspoon salt and pepper; mix well.
6.With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
7.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.
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