Curried Cashew and Red Lentil Patties With Curried Mayo Sauce

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Po Cadieux/shutterstock
The Editors
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Makes 6 to 8 servings.
Category
Course
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.
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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