Ingredients
Lentil potato patties
2 medium potatoes, peeled, cut into 2 cm cubes
½ cup (102 g) dry green lentils, rinsed
1 Tbsp (6 g) roti masala spice mix- or curry
½ tsp salt
¼ tsp ground black pepper
Garlic yogurt
1 cup (240 mL) unsweetened soy yogurt‡
1 clove garlic, crushed
½ tsp salt
¼ tsp ground black pepper
Wrap assembly
2 tsp (10 mL) vegetable oil
3 carrots, thinly sliced into strips
1 medium onion, sliced
4 large soft tortillas
2 cups (60 g) fresh spinach

2 medium potatoes, peeled, cut into 2 cm cubes 1 Tbsp (6 g) roti masala spice mix- or curry 1 cup (240 mL) unsweetened soy yogurt‡ 1 clove garlic, crushed 2 tsp (10 mL) vegetable oil 3 carrots, thinly sliced into strips 1 medium onion, sliced 4 large soft tortillas 2 cup s (60 g) fresh spinach

Directions
Add the potatoes and lentils to a large pot filled with water. Bring to a boil, reduce to a simmer, and cook uncovered for 15 - 20 minutes, or until fully cooked. Then drain.
Meanwhile, make the garlic sauce by combining the yogurt, garlic, salt, and pepper in a small bowl. Set aside.
Line a baking tray and preheat the oven to 430°F (220°C)*.
Add the drained potatoes and lentils to a large bowl, along with the masala seasoning, salt, and pepper. Mash everything together.
Scoop up about 2 Tbsp of the mixture and form it into little balls in your hands, and then flatten into patties.
Transfer the patties to the baking tray, and bake on the centre rack of the oven for 25 - 30 minutes, or until lightly golden.
Meanwhile, heat a large pan on medium-high heat. Add the oil and carrots, and cook for 3 - 4 minutes. Then add the onions and cook for an additional 3 - 4 minutes, or until softened to your liking.
If desired, heat up the tortillas in a large pan or in the oven. Assemble the wraps with garlic sauce, spinach, carrots and onion, and the lentil potato patties