Recipe For Lentil Patties in Lavash Wrap


Getting creative with sandwiches usually means changing the combination of meats, cheeses, veggies or sauces used. Another way to go is to use a different kind of bread. I’ve tried making sandwiches with naans in the past, and they turned out fabulously. So when our friend Lilea from California Lavash sent us packages of soft, thin, out-of-this-world lavash bread, I decided to make sandwich wraps with it. Fresh lavash bread is flexible and doesn’t tear so I tightly rolled up each lavash around the filling into a cone, folded the bottom and secured the wrap into a small glass cup.

For the filling, I used left-over mashed potato curry, tomatoes, lentil patties (for a vegetarian version), blue cheese, yogurt sauce and alfalfa sprouts for freshness.

1. Info for Lentil Patties in Lavash Wrap

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Lentil Patties in Lavash Wrap

  • ½ (16-ounce) package steamed black lentils, separated
  • 3 tablespoons canola oil (or any neutral oil)
  • 1 clove fresh garlic, coarsely chopped
  • 3 tablespoons fried yellow onions (see tips)
  • ½ teaspoon xanthan gum
  • ½ teaspoon liquid lecithin
  • ½ cup blue cheese (or crumbled tofu), at room temperature
  • ½ teaspoon dried mint
  • 1 teaspoon slightly toasted coriander seeds, freshly ground
  • 1 teaspoons slightly toasted fennel seeds, freshly ground
  • ½ teaspoon cayenne powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon Dijon mustard
  • 4 tablespoons flat-leaf parsley, chopped
  • ½ teaspoon black pepper, freshly cracked
  • 1 teaspoon salt
  • ½ red onion, finely chopped
  • 1-½ cups mashed potato curry (or mashed potatoes)
  • 4 ripe tomatoes, sliced
  • 4 ounces alfalfa sprouts
  • ½ cup raita (or sour cream)
  • 3 sheets pliable lavash bread such as California Lavash spinach-flavored wrap, cut in half

3. Directions:

  1. In a small pan, heat 1 tablespoon of oil. Add the coarsely chopped garlic and fry until golden. Add paprika, cayenne powder, ground fennel and coriander. Set aside.
  2. Lightly oil the bowl of a food processor with a silicone brush. Combine the lentils with the fried garlic and seasoning and its flavored oil. Coarsely blend until a thick paste is formed. Season with salt and pepper. Add the parsley and pulse 3-4 times. Transfer the lentil paste into a bowl.
  3. In a bowl, combine the xanthan gum, 1 teaspoon of oil and liquid lecithin (or one lightly beaten egg, see tips). Add the xanthan gum / lecithin mixture to the mashed lentils. The mixture will thicken. Add ¼ cup fried onions, garlic powder, mustard, 1/3 cup crumbled blue cheese and the red onions. Mix well.
  4. Heat a large, non-stick pan with the remaining oil. Once the oil is hot, place mounds of lentil mixture into the hot pan, using an ice cream scoop. Make sure to space the lentil patties about 1 to 2 inches apart so that they don’t touch each other, as they will expand when they’re cooked. Lower the heat to medium-high and pan-fry until golden. Using a silicone spatula, flatten the patties and flip them. Cook for about 4-5 minutes on each side until a golden crust is formed on both sides of the patties. Transfer to a cooling rack, lined with paper towels. I cooked them in 2 batches and formed 18 patties.
  5. Spread a layer of potato curry, sprinkle with the remaining crumbled blue cheese, add tomato slices and alfalfa sprouts, top with 3 lentil patties and drizzle a little raita yogurt sauce.
  6. Tightly roll up each lavash around the filling into a cone, fold the bottom and insert the wrap into a small glass cup, letting the sandwich stand upright. Garnish with more parsley.
  7. Serve immediately or at room temperature.
  8. Bon appétit!

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