When it gets to Friday or Saturday night, I like to have something a little special to eat. It gives me the feeling of eating out, but knowing that everything I’ve made is lean!
Ingredients for 1 serving
|175g||extra lean beef mince|
|46g||onions, finely chopped|
|48g||cauliflower made into cauliflower rice|
|1||chilli, sliced, seeds or no seeds up to you!|
|2 tsp||medium curry powder|
|149g||mixed salad leaves|
|46g||reduced fat sour cream|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Take 2 frying pans, one for your samosa filling and the other for the egg wraps.
- Add your oil to the samosa filling pan and before adding anything take a pastry brush and dip it into the oil and brush it over the egg wrap pan.
- Whisk the whole eggs with the egg whites and pour into the frying pan to make a large pancake.
- When you can see the egg has set, remove from the heat and set aside.
- Repeat until you’ve used up all of your egg mix.
- Put the samosa filling frying pan onto a medium heat, add the oil, minced beef and sprinkle the curry powder over the mince.
- Slowly start to colour the mince.
- Then put the onion, cauliflower, garlic, chilli and coriander stalks only (saving the leaves) into a mini food processor and blitz until finely chopped.
- When the mince has been browning for 5 or so minutes, add the chopped mix to the pan and allow to cook out for 10 or so minutes.
- Add the water and allow to simmer for at least 15-20 minutes so that the cauliflower is cooked and the liquid evaporates.
- Pre heat a nonstick frying pan on a medium heat.
- Take your egg wrap, place some mixture into the centre and roll. Pop the wrapped samosa mix into a pan to colour the egg, you won’t need to add oil and this should only take a couple of minutes.
- Carefully turn to colour the other side and pop onto a plate with your salad leaves.
- Chop the coriander leaves and mix with the reduced fat sour cream and either serve on top or on the side with a lemon slice.
It’s almost like eating out, but with washing up to do!
- Make sure your mince is extra lean, less than 5% of fat per 100g.
- The flavour of your samosa filling will be much more intense if you make this the day before.
- Check out the video showing exactly how to make egg wraps!
- Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.