For Lentil Patties:

• 1 cup small green lentils, dry
• 3 cups low-sodium vegetable broth
• 1 tablespoon chia seeds
• 2 medium carrots, finely shredded
• 1 medium yellow potato, finely shredded
• 4 green onions, finely chopped
• cup finely chopped arugula
• 2 tablespoons finely chopped basil
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• cup old-fashioned oats, dry
• 1/3 cup whole-grain bread crumbs
• 1 teaspoon reduced-sodium soy sauce
• Black pepper (optional)
• 2 tablespoons olive oil

For Basil-Arugula Cashew Cream:

• 1 cup Basic Cashew Cream
• 2 tablespoons fresh arugula
• 2 tablespoons fresh basil

To make Lentil Patties: Place lentils in a small pot and add broth. Cover and simmer over medium heat about 45 minutes, stirring occasionally, until very tender. Drain any leftover liquid and transfer cooked lentils to a bowl and stir in chia seeds. Add carrots, potato, onions, arugula, basil, garlic, mustard, oats, bread crumbs, soy sauce, and pepper (if using) to taste. Stir well to make a thick mixture. Place 1 tablespoon olive oil in a large skillet (cast iron works well). Heat well. Form patties by pressing a handful of the lentil mixture into a firm, thick patty. Lay in skillet (four or five per batch) and cook for 7 minutes on medium heat. Turn carefully and cook on the other side for 7 minutes. Repeat the process, adding the rest of the oil to the pan as needed, until all patties are cooked.

To make Basil-Arugula Cashew Cream: Put 1 cup Basic Cashew Cream into a blender. (Note that the recipe for Basic Cashew Cream makes 3 cups, so you can either cut the amount of ingredients you use or make the full recipe and set aside a portion to use later.) Add fresh arugula and basil and process until smooth, creamy, and light green in color.

Serve each Lentil Patty with a dollop of Basil-Arugula Cashew Cream. Refrigerate any leftovers in an airtight container for up to 3 days.

Nutritional information per patty with cashew cream: 252 calories, 11 g protein, 10 g fat, 2 g saturated fat, 31 g carbohydrate, 9 g fiber, 3 g sugar, 368 mg sodium.