Cashew and lentil patties

Yummy Cashew and lentil patties Recipe

We bet these nut and lentil patties, served with lashings of sweet chilli sauce and yoghurt, won’t just be the choice of vegetarians.
Cashew and lentil patties
Prep Time : 0:10 | Cook Time : 0:16 | Total Time : 0:26 | Serving : 4 person.


  • 4 slices wholegrain bread, crusts removed

  • 250g unsalted cashews

  • 1 egg, lightly beaten

  • 1/4 cup chopped coriander

  • 3 tablespoons sweet chilli sauce

  • salt and pepper

  • 400g can brown lentils, rinsed and drained

  • 1/3 cup (95g) Tamar Valley Greek Style Yoghurt


  • Step 1

    Place the bread in a food processor and process until coarsely chopped. Add the cashews, egg, coriander, 1 tablespoon sweet chilli sauce, salt and pepper and process until well combined. Add the lentils and process until well combined.

  • Step 2

    Place the lentil mixture in a bowl. With damp hands, divide the mixture into 8 portions. Roll and flatten each portion into a pattie shape. Place on a tray lined with non-stick baking paper and refrigerate for 20 minutes.

  • Step 3

    Heat a little oil in a large non-stick frying pan over medium heat. Cook the patties in batches for 4 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm.

  • Step 4

    While the patties are cooking, combine 2 tablespoons of sweet chilli sauce and yoghurt.

  • Step 5

    Place the patties on serving plates. Serve with the sauce and a simple salad.

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