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.

  • 05 Apr 2025
  • Cook time 16 min
  • Prep time 10 min
  • 4 Servings
  • 8 Ingredients

Cashew and lentil patties

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:

4 slices whole-wheat bread
140g
1 cup cashew
150g
1 egg
50g
1/4 cup coriander leaves
3.75g
2 tbsp salsa sauce
30g
salt & pepper to taste
1 can canned lentils
400g
1/3 cup greek yogurt
80g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Blend the Bread and Nuts:
- In a food processor, add the torn bread and cashews. Pulse until they form a coarse crumb mixture.
3. Mix the Ingredients:
- 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.
4. Form Patties:
- 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.
5. Cook the Patties:
- 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.
6. Serve:
- 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 Size210 grams
Energy
Calories 460kcal23%
Protein
Protein 22g15%
Carbohydrates
Carbohydrates 50g14%
Fiber 11g30%
Sugar 6g6%
Fat
Fat 22g25%
Saturated 4.62g15%
Cholesterol 55mg-
Vitamins
Vitamin A 27ug3%
Choline 110mg20%
Vitamin B1 0.40mg33%
Vitamin B2 0.32mg24%
Vitamin B3 3.27mg20%
Vitamin B6 0.38mg23%
Vitamin B9 230ug58%
Vitamin B12 0.28ug12%
Vitamin C 1.90mg2%
Vitamin E 0.89mg6%
Vitamin K 20ug17%
Minerals
Calcium, Ca 120mg9%
Copper, Cu 1.17mg130%
Iron, Fe 7mg61%
Magnesium, Mg 170mg39%
Phosphorus, P 490mg39%
Potassium, K 740mg22%
Selenium, Se 22ug40%
Sodium, Na 240mg16%
Zinc, Zn 4.26mg39%
Water
Water 120g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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