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.
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.
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 per serving
4 ServingsCalories 460kcal
Protein 22g
Carbohydrates 50g
Fiber 11g
Sugar 6g
Fat 22g
More recipes
Vegetarian mushroom ‘meatballs’
Easy to prepare and irresistibly delicious, this recipe is sure to become a family favorite.
23 Apr 2025Vegetable fritters
Ideal for a healthy snack or appetizer that’s packed with flavor and nutrients.
10 Apr 2025Fried cauliflower with coriander yoghurt
Perfect as an appetizer or a side dish, it's a delicious way to elevate your meals with minimal effort.
15 Mar 2025