Spinach Lentil Patties with Lemon Cashew Sauce

These days, I am really into spinach. I often find myself reaching for this wonderful green when I am making new recipes. It has an awesome taste and texture when sautéd with shallots. And adding cashew cream and nutritional yeast enriches the taste right away. It always needs some spices though. Combining all these with brown rice and green lentils for a kick of protein, I made some yummy vegan green patties to be featured in a burrito, along with a lemon cashew sauce that perfectly supplemented it. The recipe for both is below, followed by mini movie.

These patties turn out pretty soft. If you like a firmer texture (and have nothing against gluten), try adding half cup of breadcrumbs to the recipe.

Spinach Lentil Patties with Lemon Cashew Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Entree
Cuisine: Vegan
Author: Dreamy Leaf
Spinach Lentil Patties
  • 1 cup green lentils
  • 1 cup brown rice
  • Salt and water for boiling
  • 2 tbsp olive oil separate
  • 1 pack frozen spinach wash and drain
  • 1 shallot or half onion chopped
  • 1/4 cup parsley chopped
  • 1/4 cup cashew cream
  • 1/4 cup chopped walnuts
  • 1 flax egg 1 tbsp flax meal, 3 tbsp water, mix and wait 5 min
  • 1 clove garlic minced
  • 2 tbsp nutritional yeast
  • 1/2 tbsp cumin
  • 1/4 tsp red chili pepper
  • Salt and freshly ground black pepper
Lemon Cashew Sauce
  • 1/2 cup cashew cream
  • 1 cup water
  • 1/2 lemon juice and zest
  • 1/4 cup nutritional yeast
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and freshly ground black pepper as needed
Spinach Lentil Patties
  1. Boil the lentils and brown rice until soft
  2. In the mean time, put 1 tbsp olive oil in a sauté pan over medium high heat
  3. Add the shallots and cook until they turn translucent
  4. Add the spinach, garlic, salt, red chili pepper and cumin, stir and cook for about 7-8 minutes
  5. When the lentil and rice mix is soft, drain the boiling water
  6. In a bowl, combine the sautéed spinach mix, lentil-rice mix, cashew cream, parsley, walnuts, nutritional yeast and the flax egg
  7. Put them in a food processor just for a few pulses (don't grind away the texture completely)
  8. Make small patties
  9. For a better texture, cook both sides in a frying pan lightly coated with olive oil until you get a crust
Lemon Cashew Sauce
  1. In a bowl, mix the cashew cream, water, garlic powder, onion powder, lemon juice and zest. Put olive oil in a sauce pan over medium high heat and cook the sauce for 1-2 minutes.

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2 thoughts on “Spinach Lentil Patties with Lemon Cashew Sauce

  1. This sounds divine! However, I have a question. Is flax meal the same as broken up flax seed? Or does it need to be ground?

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