This was a very experimental process, and I seem to have ended up making a cross between a burrito and a chimichanga.. I always had the idea of making this, after enjoying a fried burrito style wrap which was greek cheese, potato and spinach flavoured with cumin and wrapped in filo pastry, fried to heat and eat.
I found some salad leaves that were reduced and some very cheap tortillas, and had a bag of lovely little cumin seeds. Of course I had a potato in my fridge, and bought some greek style cheese (feta).
This worked very well, but the tortilla fries very quickly so can burn if on too high a heat, and frankly the cress was not a good idea. I wanted pepperiness, and the rocket was perfect for this, but the texture of the cress made the entire burrito experience stringy. Still, you live and learn in this game.
If I could make this again, I would simply use -potato, cumin, spinach, rocket and feta, using the same approach. And of course, more or less anything could be put into a fried burrito like this. The thing to remember is that the final frying will only heat up the contents, and then only gently, so anything that needs to actually cook will need to be cooked beforehand.
Ingredients:
Bag of spinach & beetroot salad (reduced from 1.00 to 20p)
Bag of rocket (reduced from 1.00 to 15p)
Greek salad cheese - 1.17 (half used 65p)
Chilli & coriander tortillas - 59p (20p)
1 potato
Punnet of cress (reduced from 29p to 10p)
Cumin seeds
Black pepper
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Peel, cube, boil and drain the potato. Then fry in oil with cumin seeds.
Add leaves and cubed feta and fry down until pliable and mixed.
Mix with the cress in a bowl and set aside.
Wipe the pan clean, then add oil.
Put a little of the mixture into a tortilla and fold into a parcel.
Fry (folded edge down first) and turn.
Serve when lightly browned and eat immediately.
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Total cost: £1.30 (made four fried burritos)
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