Lentil and Cashew Burgers

1. Heat a medium sized frying pan over medium heat. When hot, add a drizzle of oil and the cashews and toss around until golden brown. Remove from pan and set aside.
2. Return pan to heat, add the tablespoon of the oil and the onion, cook for 5 minutes or until onion has softened.
3. Add garlic, curry powder and carrot and cook, stirring, for 2 minutes or until softened slightly.
4. Meanwhile, cooked lentils and egg in a food processor and process until pureed.
5. Place lentil mixture, onion mixture, toasted cashews, oats, parsley, salt and pepper in a large bowl. Using your hands, mix well to combine.
6. Shape mixture into eight burgers. If you have time, cover and refrigerate the burgers for 1–2 hours as they will firm up and become easier to handle.
7. Sprinkle the flour on a separate plate. Coat each burger in flour, shaking off any excess.
8. Heat some of the extra oil in a large frying pan over medium heat. Cook patties for 3–4 minutes each side or until golden and heated through.
9. Serve topped with relish or tzatziki along with a lovely winter salad or serve in a multigrain roll with lettuce, avocado, grated beetroot, grated carrot and relish.

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