Lentil Patties with Basil Arugula Cashew Cream
Ingredients
Lentil Patties
-
1
cup
small green lentils, dry
-
3
cups
vegetable broth
-
2
medium
carrots, shredded
-
1
medium
yellow potato, shredded
-
¼
cup
arugula, chopped finely
-
2
tablespoons
basil, chopped finely
-
2
cloves
garlic, shredded or minced
-
4
green onions
chopped finely
-
1
tablespoon
Dijon mustard
-
2
tablespoons
ground flax seeds
-
½
cup
old-fashioned oats, dry
-
⅓
cup
whole grain bread crumbs
-
1
tablespoon
soy sauce
-
¼
teaspoon
salt (optional)
-
½
teaspoon
black pepper
Basil Arugula Cashew Cream
-
1
cup
raw cashews
-
Water
-
½
cup
plant-based milk, plain, unsweetened
-
½
small
lemon, juiced
-
1
clove
garlic
-
2
tablespoons
fresh arugula
-
2
tablespoons
fresh basil
-
Pinch
salt and pepper (optional)
Instructions
- Cook lentils in vegetable broth until tender, then mash slightly.
- Prepare vegetables by shredding or chopping finely and add to lentils.
- Mix in green onions, mustard, flax seeds, oats, bread crumbs, soy sauce, salt, and pepper.
- Preheat oven to 350°F and form the mixture into patties on a baking sheet.
- Bake patties for 40-45 minutes until golden brown.
- Soak cashews in hot water for 20 minutes, then blend with other cream ingredients until smooth.
- Serve patties with Basil Arugula Cashew Cream.
Nutrition Facts (estimated)
Servings
10
Calories
153
Total fat
8g
Total carbohydrates
16g
Total protein
7g
Sodium
361mg
Cholesterol
0mg
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