Ingredients

The following ingredients have 14 Servings
  • 1 (14 ounce) can chickpeas, rinsed and drained
  • 1 (28 ounce) can lentils, rinsed and drained, or 3 1/2 cups cooked lentils
  • 1 heaping cup cashews
  • 3 large carrots, peeled and shredded
  • 2 yellow onions, minced
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 cup uncooked brown rice
  • up to 1/2 cup vegetable broth
  • 2 cups panko bread crumbs

Instruction

  • Combine the rinsed beans in a large mixing bowl. Begin cooking the rice.
  • Heat a large skillet over medium high heat. Toast the cashews in the dry pan until golden brown; process in a food processor or blender until fine crumbs form. Add to the mixing bowl.
  • Heat the oil in the skillet and add the onion and garlic. Saute for 10 minutes over low heat, until soft and fragrant. Add the carrots and stir-fry for 3-5 minutes until soft, adding more oil if necessary. Add the vegetables to the mixing bowl.
  • Mix in the spices with everything already in the mixing bowl. Add the cooked rice and stir to combine.
  • Transfer to a food processor or blender and process until a doughy consistency forms. Add a few tablespoons of vegetable broth if needed to keep the mixture moving. I like to keep some texture to the mixture.
  • Stir in the panko crumbs and form into patties. See notes for different ways to cook them!