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Curried Cashew and Red Lentil Patties With Curried Mayo Sauce

Photo Credit
Po Cadieux/shutterstock
The Editors
Yield
Makes 6 to 8 servings.
Category
Meatless
Course
Lunch
Main Dish
Credit
The Old Farmer's Almanac EATS
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Curried Cashew and Red Lentil Patties with Curried Mayo Sauce are a flavorful, protein-packed vegetarian meal perfect for lunch or dinner. These patties blend hearty red lentils, roasted cashews, aromatic spices, and fresh herbs into a satisfying plant-based patty that’s both nutritious and delicious. 

Red lentils are rich in protein and fiber, while cashews add a creamy texture and healthy fats. The curried mayo sauce brings a zesty kick, made from creamy mayonnaise, curry powder, lemon juice, and a hint of garlic. Serve these lentil patties in a wrap, over salad, or as a burger alternative.

They’re easy to meal prep, gluten-free, and perfect for anyone looking to add more plant-based recipes to their diet. Great for vegetarians, vegans (with plant-based mayo), or anyone craving global-inspired flavors.

PATTIES

Ingredients
1 cup finely diced carrots
1⁄2 cup red lentils
3 tablespoons vegetable or olive oil, divided
1 cup finely chopped onion
1 clove garlic, minced
2 teaspoons curry powder
3⁄4 cup roasted cashews
1 egg yolk
1⁄2 cup fine, dry bread crumbs
1⁄4 teaspoon salt, plus more, to taste
freshly ground black pepper, to taste
Instructions
  1. Combine the carrots and lentils in a saucepan, cover with 2 1⁄2 cups of lightly salted water, and bring to a boil. Reduce the heat and cook for 15 minutes, uncovered, or until the lentils start to fall apart. Drain through a fine sieve, pressing out excess moisture with the back of a spoon. Spread in a large bowl and set aside to cool.
  2. Heat 2 tablespoons of oil in a skillet over medium heat, add the onion, and cook for 5 minutes, or until soft. Add the garlic and curry powder and cook for 1 minute more. Remove from the heat.
  3. Coarsely chop the cashews in a food processor.
  4. Add the lentil mixture, onion, and egg yolk, and pulse the mixture to combine, leaving a bit of texture.
  5. Transfer to a bowl and add the bread crumbs, salt, and pepper, to taste. Shape the mixture into six to eight patties of a 3⁄4- to 1-inch thickness. Place them on a plate lined with plastic wrap. Refrigerate for 1 to 2 hours.
  6. Heat 1 tablespoon of oil in a nonstick skillet over medium heat, add the patties, and cook for 3 minutes per side, or until browned.

SAUCE

Ingredients
1⁄3 cup mayonnaise
1⁄2 teaspoon curry powder, plus more, to taste
lemon juice, to taste
Instructions
  1. Combine the mayonnaise, curry powder, and lemon juice in a small bowl and mix to blend.
  2. Adjust the curry to taste. Serve the patties with or without buns, with the sauce.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Lisa Martin (not verified)

1 week 4 days ago

This burger sounds good but it is NOT vegan. I would suggest adding flax egg or chia egg in place of the egg yolk.
Mix 1 tbsp. ground flaxseed OR 1 tbsp. chia seeds with 2 1/2 tbsp. cold water. Let sit 5 - 10 minutes until the mixture is thickened. This equals one egg.

Start by using half of this mixture instead of the egg yolk, adding the rest until the mixture holds together.

Anne (not verified)

1 week 4 days ago

The Lentil mayo curry recipie sounds great because its not too complicated of a recipie~(I'm a vegetarian)~