Curried Cashew Burgers
If you're looking for a "meaty" texture in your veggie burgers, try these: the toasted cashews contribute just the right amount of chew. Red lentils-which can be found in many supermarkets and virtually all natural-foods stores (along with the raw cashews)-cook surprisingly fast and help keep the prep time brief.
Makes: 6 servings
Prep time: 20 minutes
Start to finish: 40minutes
Ingredients:
2 cups plus 2 tablespoons water
1 cup diced peeled carrots (2-4 medium)
1/2 cup red lentils, rinsed
3/4 teaspoon salt, divided
3/4 cup raw cashews
6 teaspoons olive oil, divided
1 cup chopped onion (1 medium)
1 clove garlic, minced 2 teaspoons curry powder
1/2 cup Yogurt-Chutney Sauce (recipe follows), optional
3/4 cup fine dry breadcrumbs
Freshly ground pepper to taste
6 six-inch whole-wheat pita breads
Lettuce & sliced cucumber for garnish
Yogurt-Chutney Sauce:
1/2 cup nonfat plain yogurt
1/2 teaspoon curry powder
1 tablespoon mango chutney
1 tablespoon finely chopped fresh cilantro or parsley
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 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 remaining 2 tablespoons water; cook, stirring, for 1 minute. Remove from heat and let cool.
4. Prepare Yogurt-Chutney Sauce, if using.
5. Pulse cashews in a food processor until finely chopped. Add lentils and onion mixture; pulse, scraping down sides occasionally, until mixture is cohesive but still somewhat textured. Transfer to a bowl and stir in breadcrumbs, remaining 1/2 teaspoon salt and pepper; mix well.
6. With dampened hands, form vegetable 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 browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Meanwhile, cut small ends off pitas and open pockets. Serve patties in pitas, garnished with lettuce, cucumber and Yogurt-Chutney Sauce, if desired.
Sauce: Combine ingredients in a small bowl....that's all there is to
it!
B-man
