Bower Hill Recipes - Meatless Mains

Curried Cashew and Red Lentil Burgers 3/4 cup raw cashews 1 cup diced carrots 1/2 cup red lentils (available in specialty markets or health food stores) 2 & 1/2 cups water salt to taste 1 & 1/2 tablespoons olive or vegetable oil 1 cup finely chopped onion 2 teaspoons curry powder 1 clove garlic, minced 1 egg yolk 1/2 cup fine, dry breadcrumbs 1/2 teaspoon salt pepper to taste 1/3 cup mayonnaise 1/2 teaspoon curry powder lemon juice to taste 1 tablespoon vegetable oil Spread cashews on a baking sheet and toast in a preheated 350-degree oven for 10 minutes. Transfer to a plate; cool thoroughly. Combine carrots, lentils and water in a medium saucepan; salt lightly. Bring to a boil. Reduce heat and cook at a low boil, partially covered, for about 13 minutes, until lentils are falling apart. Drain lentils through a sieve, using the back of a spoon to press out most of the liquid. Spread lentil mixture in a bowl; cool. Heat oil in a skillet. Add onion and saute over medium heat until translucent (about 7 minutes). Stir in curry powder and garlic and saute 30 seconds more. Remove from heat; cool. Finely chop cashews in a food processor. Add cooled lentil mixture, yolk and onions. Process, in short bursts, until mixture is smooth but still textured. Transfer to a large bowl. Add breadcrumbs, salt and pepper to taste and blend well. Lightly flour your hands and shape mixture into 5 patties, about 3/4-inch thick. Transfer to a wax paper-lined plate. Cover and refrigerate 1 hour or longer. Meanwhile, prepare the curry mayonnaise. Mix mayonnaise and curry powder. Add lemon juice to taste. To cook burgers, heat vegetable oil in a skillet. Add burgers and cook over medium-low heat for 2 1/2 to 3 minutes. Flip only once.

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