Cashew and lentil patties
Cashew and lentil patties are a nutritious vegetarian dish that combines earthy lentils with creamy cashews, delivering a protein-rich meal. They are easily prepared by blending ingredients and can be baked or fried for a delicious texture.
Cook time 16 min
Prep time 10 min
Ingredients:
4 slices whole-wheat bread1 cup cashew
1 egg
1/4 cup coriander leaves
2 tbsp salsa sauce
salt & pepper to taste
1 can canned lentils
1/3 cup greek yogurt
Cashew and lentil patties are a nutritious and delicious option for a vegetarian meal. These patties blend the earthy flavors of lentils with the creamy texture of cashews, providing a tasty and protein-packed dish. Perfect for a healthy lunch or dinner, these patties are easy to make and are sure to be a hit with both adults and kids alike.
Instructions:
- Preheat your oven to 375°F (190°C) if you plan to bake the patties instead of frying.
- Drain and rinse the canned lentils thoroughly.
- Tear the whole-wheat bread into small pieces.
- Chop the coriander leaves finely.
- In a food processor, add the torn bread and cashews. Pulse until they form a coarse crumb mixture.
- In a large mixing bowl, combine the bread and cashew crumbs with the drained lentils, chopped coriander leaves, salsa sauce, and Greek yogurt.
- Crack in the egg and season with salt and pepper to taste.
- Using your hands or a spoon, mix the ingredients thoroughly until well combined.
- Shape the mixture into small patties, about the size of your palm. You should have approximately 10-12 patties depending on size.
- Option 1 - Baking: Place the patties on a baking sheet lined with parchment paper. Lightly spray or brush the patties with some oil. Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until golden brown and firm to touch.
- Option 2 - Frying: Heat a non-stick skillet over medium heat and add a small amount of oil. Fry the patties for about 3-4 minutes on each side or until golden brown and crispy.
- Once cooked, remove the patties from the oven or skillet.
- Serve the patties warm, perhaps with a side of extra Greek yogurt, salsa, or a fresh green salad.
Cashew and lentil patties are a versatile and healthful addition to your meal repertoire. They can be served as a main course with a side salad or in a bun as a vegetarian burger. The combination of ingredients offers a delightful blend of textures and flavors that are both satisfying and nourishing. With minimal prep time and simple ingredients, this recipe is perfect for busy weeknights or a relaxed weekend meal.
Cashew and lentil patties FAQ:
Both baking and frying are great methods for cooking cashew and lentil patties. Baking at 375°F (190°C) for 20-25 minutes gives a healthier option while maintaining crispness. Frying for 3-4 minutes on each side results in a crisper texture. Choose based on your preference!
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10-15 minutes or in a skillet until warmed through.
Yes, you can substitute the egg with a chia egg (1 tablespoon chia seeds mixed with 2.5 tablespoons water, let sit for 10 minutes) or 1/4 cup of unsweetened applesauce for a vegan option.
The patties are done when they are golden brown and firm to the touch. If baking, flipping halfway through helps achieve even cooking. For frying, a golden crust on both sides indicates they are ready.
Serve with a side of Greek yogurt, salsa, or a fresh green salad for a balanced meal. Additional toppings like avocado or a squeeze of lemon can enhance the flavor!
Cooking Tips:
- Toast the whole-wheat bread slices before blending to make breadcrumbs for a better texture.
- Roast the cashews slightly before adding them to enhance their flavor.
- Drain and rinse the canned lentils thoroughly to remove excess sodium and improve the patty consistency.
- If the mixture feels too wet, add more breadcrumbs to achieve the desired consistency.
- Use an ice cream scoop to ensure uniform patty sizes for even cooking.
- Chill the patties in the refrigerator for at least 30 minutes before cooking to help them hold their shape.
- Cook the patties on medium heat to ensure they cook through without burning the outside.
- For a spicier kick, add some finely chopped jalapeño or a dash of hot sauce to the mixture.
Nutrition Facts
4 ServingsCalories 460kcal
Protein 22g
Carbohydrates 50g
Fiber 11g
Sugar 6g
Fat 22g
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