Curried Chickpea and Lentil Patties

Ingredients:

1 teaspoon coconut oil
1/2 large onion, chopped
2 cloves garlic, minced
2 cups carrot, grated
1/2 cup cashews
1-1/2 cup chickpeas
2 cups lentils
1 tablespoon curry powder
1 teaspoon masala powder
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon salt
1/2 cup brown rice, dry
1 cup panko
1 teaspoon fennel seeds
vegetable stock

Cook the brown rice. Pour into food processor along with the chickpeas, lentils, and cashews.

Cook onion and garlic in the oil. Add carrot and cook until soft. Add to the food processor.

Add curry powder, masala powder, mustard seeds, turmeric, and salt to the food processor. Process until doughy consistency form, adding vegetable stock to soften.

Transfer mixture to bowl and stir in panko and fennel seeds. Cook in a frying pan with a little bit of oil.

Serve on a toasted bun with spinach, mango, and basil.