Directions:
- Bring 3 cups water, lentils, and 1 teaspoon salt to boil in medium saucepan over high heat; reduce heat to medium-low and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes. Drain in fine-mesh strainer. Line baking sheet with triple layer paper towels and spread drained lentils over. Gently pat lentils dry with additional paper towels; cool lentils to room temperature.
- While lentils simmer, bring 2 cups water and 1/2 teaspoon salt to boil in small saucepan. Stir bulgur wheat into boiling water and cover immediately; let stand off heat until water is absorbed, 15 to 20 minutes. Drain in fine-mesh strainer; use rubber spatula to press out excess moisture. Transfer bulgur to medium bowl and set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Spread vegetable mixture on second baking sheet to cool; set aside. Add remaining 1 tablespoon oil to now-empty skillet; heat over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature, about 20 minutes.
- Process cashews in food processor until finely chopped, about fifteen 1-second pulses (do not wash food processor blade or bowl); stir into bowl with bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise. Transfer half of mixture to now-empty food processor and pulse until coarsely chopped, fifteen to twenty 1-second pulses; mixture should be cohesive but roughly textured. Transfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch. Stir in panko, 1 teaspoon salt, and pepper to taste. Line baking sheet with paper towels. Divide mixture into 12 portions, about 1/2 cup each, shaping each into tightly packed patty, 4 inches in diameter and 1/2 inch thick; set patties on baking sheet; paper towels will absorb excess moisture. (Patties can be covered with plastic wrap and refrigerated up to 3 days.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 916.66 Kcal (3838 kJ) | ||
| Calories from fat | 455.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.63g | 78% | |
|---|---|---|---|
| Cholesterol | 7.62mg | 3% | |
| Sodium | 1972.84mg | 82% | |
| Potassium | 1527.06mg | 32% | |
| Total Carbs | 91.39g | 30% | |
| Sugars | 8.54g | 34% | |
| Dietary Fiber | 20.95g | 84% | |
| Protein | 32.66g | 65% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 171.1mg | 951% | |
| Calcium | 166.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 188.22 Kcal (788 kJ) | ||
| Calories from fat | 93.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 78% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 3% | |
| Sodium | 405.08mg | 82% | |
| Potassium | 313.55mg | 32% | |
| Total Carbs | 18.76g | 30% | |
| Sugars | 1.75g | 34% | |
| Dietary Fiber | 4.3g | 84% | |
| Protein | 6.71g | 65% | |
| Vitamin C | 2mg | 16% | |
| Iron | 35.1mg | 951% | |
| Calcium | 34.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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