Healthy And Delicious Curried Cashew Red Lentil Burgers Recipes

Steps:

• In a dry skillet, toast the cashews over medium-low heat for about five minutes. Transfer to food processor or blender.
• In same skillet, heat 1 tbsp vegetable oil over medium-high heat; saute mushrooms, onion and garlic for about five minutes or until onion is golden. Add to food processor or blender along with salt and pepper.
• Add lentils and curry paste to food processor, pulse to combine. Add optional ingredients, if using, and pulse to combine. Mix in bread crumbs. Shape into four 1-inch thick patties.
• In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty (about 15 minutes).
• Put burgers onto bun and add toppings of your choice and enjoy your fabulous meal!

Steps:

• Use organic ingredients when possible. 1. Combine carrots and lentils with 2 1/2 cups water in sauce pan. Simmer partially covered for about 13 minutes until lentils fall apart. Drain thru strainer pressing out most of liquid. Cool. 2. Heat 1/2 tablespoon water in skillet, add onion, saute until translucent. Stir in 2 tsp curry powder and garlic, saute 30 seconds more. Cool. 3. Finely chop cashews in a food processor. Add lentil mixture, egg whites, and onions. Process in short bursts until mixed but still textured. Add bread crumbs, salt and pepper to taste. Mix gently. 4. If mixture is too loose, add more cashews or bread crumbs. Form into patties and saute in olive oil until browned on both sides. (Can be baked in a 375 degree oven) 5. Mix mayo, 1/2 tsp curry powder and lemon juice. Place small amount on each burger.

Steps:

• Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
• Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
• Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.