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Egg and Indian-spiced creamed silverbeet wraps

If you took palak paneer and stuffed it into a roti, you'd be halfway towards these deliciously unconventional toasted wraps.

By Lisa Featherby
  • Serves 6
  • 30 mins preparation
  • 25 mins cooking plus draining
Egg and Indian-spiced creamed silverbeet wraps

These toasted rolls are a good any time of day – breakfast, lunch, or if you have the ingredients ready, for a midnight snack.

Ingredients

  • 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

Method

  • 1
    Place cottage cheese in a sieve lined with muslin placed over a bowl, cover and refrigerate for 30 minutes to drain. Discard whey.
  • 2
    For 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.
  • 3
    Heat 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.
  • 4
    Preheat 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.
  • 5
    Place 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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  • Author: Lisa Featherby