Curried Cashew Burger

Ingredients

• Carrots

  Canned, no salt added, solids and liquids

  1 cup slices or 246g

• Lentils

  Sprouted, raw

  ½ cup or 39g

• Olive oil

  Salad or cooking

  6 tsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  1 clove or 3g

• Curry powder

  Spices

  2 tsp or 4g

• Bread crumbs

  Dry, grated, seasoned

  ¾ cup or 90g

• Pita bread

  White, enriched

  6 pita, large or 360g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  ¾ tsp or 5g

• Cashew nuts

  Nuts, raw

  4 oz or 113g

Directions

1. 4 oz of cashews is about equal to 3/4 cup.
2. 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.
3. 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.
4. 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.

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