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14th Apr


Indian spiced lentil and black bean patties with cucumber mint cashew cream

Last nights vegetarian dinner was a huge hit. These patties are so tasty and spiced just right. The cashew cream adds the perfect amount of coolness with hints of cucumber and mint.


For the patties: (this will make about 5 nice size patties)

1 cup cooked black beans

1 cup cooked french green lentils

2 eggs (you could also make this vegan by adding flax egg 2 Tbl flax & 3 Tbl water combined)

2 cloves garlic diced

1 inch piece ginger peeled and diced

2 tsp sea salt

1 tsp cumin

1 tsp corriander

1/2 tsp turmeric

1/2 tsp cayenne

coconut oil for frying

First pulse the black beans in a food processor until they are well broken down but not at all mushy and then transfer to a mixing bowl. Next do the same thing to the lentils and add to the bowl. Combine with the diced garlic, ginger, spices and eggs and mix well. Drop big spoonfuls into heated fry pan and cook about 3 min on each side (depending on how big you make your patties, they should be firm)

Cashew cream:

In a high powered blender combine the following and blend until smooth:

1 cup raw cashews

1/4 cup water

10 mint leaves

1/2 cup cucumber (no need to peel)

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