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Cashew & Lentil Patties

by noshnosh (follow)
Healthy (1887)      Vegetarian (1517)      Quick (1387)      Lentils (46)     
This recipe is a well deserved 'default' meal as not only is it time friendly, easy on the wallet and waistline, and surprisingly flavoursome, it is also incredibly versatile, able to be paired with anything in the fridge or pantry.

The cashew and lentil combination creates a creamy sensation, while the chilli of the sauce paired with the coriander gives it a fresh burst.

It's one of those meals that will quickly appear in the regular recipe collection as well as win over the most hardened of carnivores.

Preparation Time: 5minutes
Cooking Time: 25minutes
Makes: 4 servings


1 cup wholegrain breadcrumbs
250g unsalted cashews
1 egg, lightly beaten
1/2 cup chopped coriander
3 tbsp sweet chilli sauce
400g can brown lentils, drained
olive oil, for frying

Place the breadcrumbs, cashews, egg, coriander, sweet chilli sauce and lentils in a food processor. Blend until well combined and to desired consistency (ie. chunky or smooth).

Transfer the mixture to a large bowl and divide the mixture into 8 balls. Flatten into a pattie of favoured size and thickness.

Heat the oil in a large, non stick frying pan at a medium heat. In batches, cook the patties until they are browned on both sides.

Remove and set aside to cool. Serve with whatever desired. Well suited to jacket potatoes, in a burger, added to a vegetable wrap, or even simply with vegetables, as pictured.

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Did you also try this with roasted cashews?Just wondering which is best to buy:roasted or raw.
You definitely could! Whatever you prefer, it will still taste wonderful!
As a side note - for a vegan + gluten free alternative, swap the egg with 1 tbsp chia seeds mixed with 3 tbsp water, and the breadcrumbs for either cooked quinoa or quinoa flakes. Still tastes brilliant!
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