Lentil Patties in Lavash Wrap (+ Giveaway)
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. If you want to serve the same treats for your family, Pham Fatale and California Lavash have put together a giveaway this week. Just click the "like" button below and you’re entered in the contest! At the end of the week, we’ll pick three winners at random who will win two bags of whole wheat, original, spinach and pizza lavash. And check back again this week to see what else I do with lavash. Good Luck!
Yields: 6 sandwiches½ (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
Preparing the lentil patty mixture:
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.
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.
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.
Cooking the lentil patties:
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.
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.
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.
Serve immediately or at room temperature.
Lavash bread, also known as lahvash, cracker bread, can be found in Middle-Eastern markets.
For a vegan patty version, replace the blue cheese with crumbled tofu and drizzle vegan sauce instead. (Little reminder on how to make your own vegan sauce: In a food processor, combine 5 ounces silken soft tofu (½ package), 1 teaspoon sugar, 1 teaspoon white wine vinegar, 2 teaspoons lemon juice, 1 teaspoon mustard, 2 tablespoons grapeseed oil, ½ teaspoon garlic powder, a dash of Tabasco sauce (optional) and a drizzle of toasted sesame oil. Blend until smooth.)
Xanthan gum is a fine powder used as a binder and emulsifier. If you look at the list of ingredients for salad dressings and ice cream at the supermarket, you'll find that they contain xanthan gum. I use it for texture and as an egg white substitute. You can find it online or in any specialty food store such as Whole Foods.
I use liquid lecithin as an egg yolk substitute. You can also find this online or in specialty food store like Whole Foods. You can replace both the xanthan gum and lecithin with one lightly beaten egg.
I used store-bought steamed black lentils from Trader Joe's.
You could replace alfalfa sprouts with watercress sprigs or baby spinach.
How to caramelize onions: Heat about 1 tablespoon of oil in a non-stick pan. Add thinly sliced onions. Cook over medium-low heat for about 10-15 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown. To save time, I often have already-caramelized onions on hand in the freezer. I suggest making them in advance in large batches. Just place about 1 tablespoon of tightly packed fried onions per slot in an ice-cube tray and freeze them. Transfer the ice-cubes into sealable plastic bags and place back in the freezer. I think it's the best way to keep the same flavor without getting freezer burn.
You could also store the remaining un-seared lentil patties in the freezer. Using a tray, chill the patties (placing little squares of parchment underneath each patty) for about 1 hour in the freezer. Once hardened, stack the patties with the parchment squares between them to prevent them from sticking to each other. Place the stack in a large re-sealable bag (remove as much air as possible from the bag). The patties can be stored up to 1 month in the freezer. Don't forget to label your food with the date!
You could also serve these lentil patties as mini appetizers using mini hamburger buns.Published By: on September 26, 2011.