Curried Lentil Burgers

I must be having a love affaire with chickpeas. If feels like I use them for simply everything, probably because the texture and weight gives you a lot of options. Plus the flavour is so neutral it can take on any profile. So here we hit it with some curry and let it stand in for a Veggie Patty.

Cook 1 cup white rice; while that is cooking:

Overcook 2 cups of lentils. Yes, really, overcook them. You want them to be mushy as all get up—hardly recognizable as lentils. Drain and set aside to let cool in a large bowl.

Drain one can of chickpeas and put them through the food processor until they are in small pieces, but not pureed. Add to the lentils.

Toast one cup of whole cashews in a dry pan until they begin to brown. Then put through the food processor and add to the chickpea & lentil mix. Stir well.

Shred (or process) 2 large carrots, 3 cloves of garlic and a healthy shake or two of onion powder. Sautee with 2 Tbsp of olive oil until just cooked. Add to the bowl and stir.

Season the mixture with:

1 Tbsp Curry Powder

1 tsp. Salt

1 tsp. Turmeric

Add the rice and stir until the mixture forms and sticks together. Then form into patties. You can bake these (although they feel dry…) at 400 for 15 minutes, or fry them lightly in oil.