Vegetarian Patties Wrap
Savor the mouthwatering goodness of our vibrant vegetarian patties, crafted from hearty lentils and creamy potatoes, all wrapped up in a fresh salad! These flavorful bites are spiced to perfection and make for a delightful meal that’s as satisfying as it is nutritious. Get ready to roll up your sleeves and enjoy a wholesome wrap that’s bursting with color and taste!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 2 onions
- 2 potatoes
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(2)
- 6 tablespoons of flour (90 ml)
- canned lentils
🧂Spices & Seasonings(2)
- a little bit of garlic powderoptionalfresh garlic can be used
- a little bit of paprikaoptional
📦Other(2)
- salad leaves
- yogurt, olive oil, salt, garlic, semolina, and herbs (coriander)
Nutrition (per serving)
Calories
222
Protein
9g
Carbs
33g
Fat
6g
👨🍳 Instructions
- 1
Cook the lentils and potatoes.
- 2
Dice the onions and add them to the mixture with the cooled potatoes and lentils.
- 3
Add a little garlic powder and paprika.
- 4
Crack in the eggs and add flour to bind the mixture.
- 5
Form patties and fry them until crispy.
- 6
Prepare a salad wrap using salad leaves and the yogurt sauce.
- 7
Place the patties inside the wrap and serve.
💡 Pro Tips
- ✓Cool your potato-lentil mixture to below 40°F before adding eggs, as heat above 140°F begins denaturing egg proteins and reduces their binding capacity by up to 35%.timingBelow 40°F; egg protein denatures at 140°F
- ✓Use a 1:1 ratio of lentils to potatoes by weight (roughly 150g each for 2 medium potatoes), as this creates a 60-65% starch content needed for proper patty structure without becoming gluey.ingredient1:1 ratio; 60-65% starch content
- ✓Dredge formed patties in semolina (not flour) before frying—semolina's larger granules (0.2-0.5mm) create a crispier crust because they absorb less oil and brown through Maillard reaction at lower temperatures than wheat flour.technique0.2-0.5mm granule size
- ✓Fry patties at 325-350°F for 3-4 minutes per side; below 320°F they absorb excess oil (increasing fat content by 40%), while above 360°F exteriors burn before the interior reaches 165°F food safety temperature.timing325-350°F; 3-4 minutes per side; 165°F internal
- ✓Let fried patties rest on paper towels for 2 minutes before wrapping to allow residual moisture to evaporate; this prevents soggy wraps by reducing steam condensation on salad leaves by up to 50%.timing2 minutes rest; 50% moisture reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
Vegetarian Patties Wrap
Savor the mouthwatering goodness of our vibrant vegetarian patties, crafted from hearty lentils and creamy potatoes, all wrapped up in a fresh salad! These flavorful bites are spiced to perfection and make for a delightful meal that’s as satisfying as it is nutritious. Get ready to roll up your sleeves and enjoy a wholesome wrap that’s bursting with color and taste!
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 2 onions
- 2 potatoes
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(2)
- 6 tablespoons of flour (90 ml)
- canned lentils
🧂Spices & Seasonings(2)
- a little bit of garlic powderoptionalfresh garlic can be used
- a little bit of paprikaoptional
📦Other(2)
- salad leaves
- yogurt, olive oil, salt, garlic, semolina, and herbs (coriander)
Nutrition (per serving)
Calories
222
Protein
9g
Carbs
33g
Fat
6g
👨🍳 Instructions
- 1
Cook the lentils and potatoes.
- 2
Dice the onions and add them to the mixture with the cooled potatoes and lentils.
- 3
Add a little garlic powder and paprika.
- 4
Crack in the eggs and add flour to bind the mixture.
- 5
Form patties and fry them until crispy.
- 6
Prepare a salad wrap using salad leaves and the yogurt sauce.
- 7
Place the patties inside the wrap and serve.
💡 Pro Tips
- ✓Cool your potato-lentil mixture to below 40°F before adding eggs, as heat above 140°F begins denaturing egg proteins and reduces their binding capacity by up to 35%.timingBelow 40°F; egg protein denatures at 140°F
- ✓Use a 1:1 ratio of lentils to potatoes by weight (roughly 150g each for 2 medium potatoes), as this creates a 60-65% starch content needed for proper patty structure without becoming gluey.ingredient1:1 ratio; 60-65% starch content
- ✓Dredge formed patties in semolina (not flour) before frying—semolina's larger granules (0.2-0.5mm) create a crispier crust because they absorb less oil and brown through Maillard reaction at lower temperatures than wheat flour.technique0.2-0.5mm granule size
- ✓Fry patties at 325-350°F for 3-4 minutes per side; below 320°F they absorb excess oil (increasing fat content by 40%), while above 360°F exteriors burn before the interior reaches 165°F food safety temperature.timing325-350°F; 3-4 minutes per side; 165°F internal
- ✓Let fried patties rest on paper towels for 2 minutes before wrapping to allow residual moisture to evaporate; this prevents soggy wraps by reducing steam condensation on salad leaves by up to 50%.timing2 minutes rest; 50% moisture reduction