Cashew Curry Burgers

Looking for an extra special dish to prepare on the weekend...or for guests? A little time consuming but well worth the wait...High in fibre and Protein!

These burgers are sure to impress and fill you up!

Ingredients

2 cups plus 2 tablespoons water ,
divided 1 cup diced peeled carrots (2-4 medium)
1/2 cup red lentils , rinsed (see Ingredient note)
3/4 teaspoon salt , divided
3/4 cup raw cashews
6 teaspoons extra-virgin olive oil ,
divided 1 cup chopped onion (1 medium)
1 clove garlic ,
minced 2 teaspoons curry powder
1/2 cup Cucumber-Mint Raita , optional (recipe follows)
3/4 cup fine dry breadcrumbs
Freshly ground pepper to taste
6 each 6-inch whole-wheat pita breads
Lettuce & sliced cucumber for garnish

Instructions

Combine 2 cups water, carrots, lentils and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat to low. Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes. Drain in a colander, gently pressing out excess liquid. Transfer to a plate; let cool to room temperature, about 20 minutes.

Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, 5 to 8 minutes. Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute. Remove from heat and let cool.

Prepare Cucumber-Mint Raita, if using.

Pulse the cashews in a food processor until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and stir in breadcrumbs, the remaining 1/2 teaspoon salt and pepper; mix well.

With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side. Cut small ends off pitas and open the pockets. Serve burgers in pitas, with lettuce, cucumber and the raita, if desired.

Cuisine Type:Indian
Difficulty:Moderate
Meal Type:Dinner
Time:Prep: 40 mins
Cook: 20 mins
Total: 60 mins
Yield:6 servings
Calories:437.0 kcal
Carbohydrates:65.0 g
Dietary Fiber:9.0 g
Fat:15.0 g
Protein:16.0 g