Cashew and lentil patties
Discover a nutritious and tasty recipe for Cashew and Lentil Patties. Made with whole-wheat bread, protein-rich cashews, canned lentils, and a hint of salsa sauce, these patties are perfect for a healthy meal. Easy to prepare and packed with flavors, they're an excellent choice for vegetarians and anyone looking for a wholesome dish. Enjoy with a side of Greek yogurt and fresh coriander for a delightful experience.
- 09 Sep 2024
- Cook time 16 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 11g | 30% |
| Sugar 6g | 6% |
| Fat | |
| Fat 22g | 25% |
| Saturated 4.62g | 15% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 110mg | 20% |
| Vitamin B1 0.40mg | 33% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 3.27mg | 20% |
| Vitamin B6 0.38mg | 23% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 1.90mg | 2% |
| Vitamin E 0.89mg | 6% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 1.17mg | 0% |
| Iron, Fe 7mg | 61% |
| Magnesium, Mg 170mg | 39% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 740mg | 22% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 4.26mg | 39% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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