Egg and Potato Wraps
By Sid • Oct 20th, 2009 • Category: Columns
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Surprisingly simple to make, these wraps tasted great, looked good and Cherie loved them!
Make thin, large wraps with beaten eggs. Set aside. Heat sesame oil, crackle mustard, fry turmeric powder, onions, chopped ham, curry leaves and ginger, then throw in some mashed potatoes, mix well, taste, season. Stuff the egg wraps with the potato and ham mixture. Cut into 2 inch segments and arrange vertically. Sprinkle with sesame seeds, chili oil, mint and a dab of tomato ketchup. Serve.
Not only did Cherie polish off her portion, she even asked for more!
- Sid
Tip: If you want the wraps stiffer, smoother and easier to handle, throw a little white flour and milk into the beaten eggs. Not so much as to make pancakes (they’ll break on rolling) but just enough to smoothen the mixture and slightly stiffen the cooked wrap, which will make it easier to work with.
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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sounds so good Sid…..I love the idea of using egg as the wrap….possibilities are endless!
yeah I agree… the egg idea is great…
cool picture, too..
Regards David
best reiki
Thank you David.