Lentil Patties with Basil Arugula Cashew Cream

These delicious, healthy crowd-pleasing, completely plant-based (vegan) Lentil Patties served with Basil Arugula Cashew Cream are so easy to whip up, yet they are packed with nutrition and satisfaction. All you have to do is just cook up the lentils, stir in fresh veggies and seasonings, form into patties, and bake them up. Then create a creamy, emerald cashew cream, filled with fresh basil and arugula, to serve with these patties. The Basil Arugula Cashew Cream adds taste and elegance to this dish, making it suitable for anything from family dinners to your holiday table! These are salt-free, oil-free, and sugar-free too! And the patties are just excellent as leftovers, or even served as veggie-burgers on whole grain buns with the Basil Arugula Cashew Cream as a spread. Check out my blog on how to make cashew cream for a detailed description on how to make this plant-based accompaniment—just add arugula and basil to add flavor and color.

Watch me make this recipe on Instagram here.

Lentil Patties with Basil Arugula Cashew Cream

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(4 votes, average: 5.00 out of 5)
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5 from 4 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Diet: Vegan

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Description

Whip up these delicious, healthy, completely plant-based (vegan) Lentil Patties served with Basil Arugula Cashew Cream for a nutritious, satisfying meal that can go from family dinners to holiday meals. They are salt-free, oil-free, and added sugar-free, and can be made gluten-free.

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Ingredients

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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 (or 2 teaspoons dried basil)
• 2 cloves garlic, shredded or minced
• 4 green onions, chopped finely
• 1 tablespoon Dijon mustard
• 2 tablespoons ground flax seeds
• 1/2 cup old-fashioned oats, dry
• 1/3 cup whole grain bread crumbs (may use gluten-free)
• 1 tablespoon soy sauce
• 1/4 teaspoon salt (optional)
• 1/2 teaspoon black pepper

Basil Arugula Cashew Cream:

• 1 cup raw cashews
• Water
• 1/2 cup plant-based milk, plain, unsweetened
• 1/2 small lemon, juiced
• 1 clove garlic
• 2 tablespoons fresh arugula
• 2 tablespoons fresh basil
• Pinch salt and pepper (optional)

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Instructions

1. Place lentils in a small pot and add broth. Cover and simmer over medium heat about 25 minutes, stirring occasionally, until very tender. Drain any leftover liquid and transfer cooked lentils to a large bowl. Mash slightly with a potato masher.
2. While lentils are cooking, prepare the vegetables. Using a food processor with shredding attachment or a box grater (or alternatively may chop by hand very finely), shred carrots, potato, arugula, basil and garlic. Add vegetables to the bowl with lentils.
3. Add chopped green onions, mustard, flax seeds, oats, bread crumbs, soy sauce, salt (optional), and pepper. Stir well to make a thick mixture.
4. Preheat oven to 350 F.
5. Spray a baking sheet with nonstick cooking spray. Form patties by pressing lentil patty mixture into a half-cup measuring cup, and transferring the mixture to the baking sheet. Repeat to make 10 patties.
6. Bake lentil patties for 40-45 minutes, until tender and golden brown.
7. While lentil patties are baking make Basil Arugula Cashew Cream (learn more about making cashew cream in this step-by-step guide here). Place cashews in a dish and cover with hot water. Soak for 20 minutes. Drain cashews. Place cashews in a small blender or food processor with plant-based milk, lemon juice, garlic, arugula, and basil (may add salt and pepper if desired). Process for a few minutes until very smooth. May have to pause and scrape down sides a few times. Texture should be thick and creamy.
8. Serve Lentil Patties with a dollop of Basil Arugula Cashew cream. Refrigerate any leftovers in an airtight container for up to 3 days.
9. Makes 10 patties and 1 1/4 cups Basil Arugula Cashew Cream.

Notes

To make this recipe gluten-free, use gluten-free bread crumbs and soy sauce.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 153
• Sugar: 2 g
• Sodium: 361 mg
• Fat: 8 g
• Saturated Fat: 2 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 7 g

For other plant-based veggie burgers and patties, try some of my favorites:

Chipotle Black Bean Quinoa Veggie Burgers
Zucchini Oat Veggie Patties
Herbed Lentil Patties with Mushroom Sauce

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