Lentil Patties with Basil Arugula Cashew Cream (Vegan)

Sharon Palmer

These crowd-pleasing lentil patties are so easy to whip up. Served with creamy, herbal cashew cream, they also look elegant enough to serve at any dinner. These patties are also excellent as leftovers, or even 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. 

Lentil Patties with Basil Arugula Cashew Cream (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Yield: 10 patties 1x


Lentil Patties:

  • 1 cup small green lentils, dry
  • 3 cups vegetable broth
  • 1 tablespoon chia seeds
  • 2 medium carrots, shredded finely
  • 1 medium yellow potato, shredded finely
  • 4 green onions, chopped finely
  • ¼ cup arugula, chopped finely
  • 2 tablespoons basil, chopped finely
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ cup old-fashioned oats, dry
  • 1/3 cup whole grain bread crumbs
  • 1 teaspoon soy sauce
  • Sea salt and black pepper (as desired)
  • 2 tablespoons olive oil

Basil Arugula Cashew Cream:

  • 1 cup basic cashew cream*
  • 2 tablespoons fresh arugula
  • 2 tablespoons fresh basil


  1. Place lentils in a small pot and add broth. Cover and simmer over medium heat about 25 minutes, stirring occasionally, until very tender.
  2. Drain any leftover liquid and transfer cooked lentils to a bowl and stir in chia seeds.
  3. Add carrots, potato, onions, arugula, basil, garlic, mustard, oats, bread crumbs, soy sauce and salt and pepper (optional) to taste. Stir well to make a thick mixture.
  4. Place 1 tablespoon olive oil in a large skillet (cast iron works well). Heat well.
  5. Form patties by pressing a handful of the lentil mixture into a firm, think patty. Drop in skillet (4-5 per batch) and cook for 7 minutes on medium heat. Turn carefully and cook on the other side for 7 minutes. Repeat process, adding another tablespoon oil to pan, until all patties are cooked.
  6. To make Basil Arugula Cashew Cream: Prepare 1 cup cashew cream according to basic instructions* in the blender. Add fresh arugula and basil and process until smooth, creamy, and light green in color.
  7. Serve Lentil Patties with a dollop of Basil Arugula Cashew cream. Refrigerate any leftovers in an airtight container for up to 3 days.


*Please see http://sharonpalmer.pvccbh3-liquidwebsites.com/2015-08-25-how-to-make-cashew-cream/ for basic instructions on how to make cashew cream.

*Nutritional Information per Serving (1 patty): 171 calories, 4g total fat, 1g saturated fat, 0 mg cholesterol, 221 mg sodium, 26g carbohydrate, 8g fiber, 2g sugar, 8g protein

*Nutritional Information per Serving (1/4 c. serving of cashew cream): 104 calories, 8g total fat, 1g saturated fat, 0 mg cholesterol, 2 mg sodium, 6g carbohydrate, 1g fiber, 1g sugar, 3g protein


  • Serving Size: 1 patty and 1/4 cup cashew cream


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