These toasted rolls are a good any time of day – breakfast, lunch, or if you have the ingredients ready, for a midnight snack.
- 150 gm cottage cheese
- 20 gm butter, plus extra for frying
- 8 eggs, beaten
- 6 large soft wraps
- Coriander and lime cheeks, to serve
Spiced creamed silverbeet
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1-2 long green chillies, chopped
- 10 gm (2cm piece) ginger, finely chopped
- 1 garlic clove, crushed
- ½ tsp ground turmeric
- 1 tbsp neutral oil, such as grapeseed oil
- 1 large bunch silverbeet leaves, stalks reserved for another use
- 60 ml (¼ cup) pouring cream
- 60 ml (¼ cup) coconut cream
- 1Place cottage cheese in a sieve lined with muslin placed over a bowl, cover and refrigerate for 30 minutes to drain. Discard whey.
- 2For spiced silverbeet, dry-roast coriander seeds and cumin until fragrant (30-40 seconds). Pound with a mortar and pestle until finely crushed. Add chilli, ginger and garlic and pound until coarsely crushed. Add turmeric and pound to a coarse paste.
- 3Heat oil in a wide saucepan over high heat, add spice paste and stir until fragrant (2-3 minutes). Stir in silverbeet, cream and coconut cream, cover, and cook, stirring occasionally, until silverbeet is very soft (2-4 minutes). Coarsely blend with a hand-held blender and season to taste.
- 4Preheat oven to 150°C and line an oven tray with baking paper. Heat a large non-stick frying pan over medium heat, add butter and eggs and stir with a wooden spoon until very loose curds (2-4 minutes; the eggs should be slightly undercooked). Season to taste.
- 5Place one wrap on a work surface. Place a sixth of the silverbeet mixture in the centre of roti, top with a sixth of the scrambled eggs, then crumble over a sixth of the cottage cheese. Fold in the sides, then the ends to enclose mixture. Repeat with remaining roti and fillings. Melt 1 tsp butter in a frying pan over medium-high heat. Add two wraps, folded-side down, and cook, turning, until golden and crisp (2-4 minutes each side). Place on prepared tray and keep warm in oven while the remaining wraps cook. Serve with coriander and lime.
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