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Cashew and lentil patties
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Prep Time:
10 minutes
Cook Time:
16 minutes
Total Time:
26 minutes
Vegetarian nut and lentil patties, topped with sweet chili sauce and yogurt, will please everyone's taste buds.
Ingredients:
  • 4 slices wholegrain bread, crusts removed
  • 250g unsalted cashews
  • 1 egg, lightly beaten
  • 62.50 ml chopped coriander
  • 66.00 gm sweet chilli sauce
  • salt and pepper
  • 400g can brown lentils, rinsed and drained
  • 95g yoghurt
Instructions:
  • Combine the bread in a food processor until coarsely chopped. Introduce the cashews, egg, coriander, 1 tablespoon sweet chili sauce, salt, and pepper then blend until fully mixed. Add the lentils and blend until fully combined.
  • Transfer the seasoned lentil mixture into a bowl. Divide into 8 equal portions using damp hands. Shape each portion into a patty, then place on a tray lined with non-stick baking paper. Refrigerate for 20 minutes before cooking.
  • In a large non-stick frying pan over medium heat, sizzle a drizzle of oil. Cook patties in batches for 4 minutes on each side until golden brown. Keep warm by placing them on a plate and covering with foil.
  • Mix 2 tablespoons of sweet chili sauce with yogurt while the patties cook.
  • Arrange the patties elegantly on plates and pair them with the sauce and a side salad.

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