Potato Cake Burrito

This is a gluten free variation to a burrito or a greek kebab using grated potato, egg and some flour to make a gluten and wheat free wrap. It will hold your choice of mexican (or almost any other) ingredients. We used some left over bean and beef chilli but you can make any mexican meat or vegetarian filling provided it isn’t too wet.

Potato Cake Burrito

Potato Cake Burrito

Ingredients

  • Beef & Bean Chilli (or some other filling such as chorizo sausage – this recipe assumes that the meat is prepared)
  • 2 x large potatoes, grated
  • 1 x large egg
  • 1/2 cup flour (gluten free plain flour mix or standard plain flour mix)
  • Sprinkle of salt
  • 10 x snow peas, chopped
  • Guacamole
  • Tomato taco sauce
  • Grated Cheese
  • Optional bacon, capsicum/peppers, chilli, tomato, baby spinach or other greens

Method

  • Pre-heat a sandwich press until its sizzling hot, about 5 – 10 minutes with the lid closed
  • Grate potato into a bowl
  • Whisk an egg and add
  • Stir through flour
  • Spoon some of mixture into the press, quickly pushing it out into a rectangle shape that maintains a thickness enough to hold its contents, about 5mm (1/4 of an inch) as illustrated below
Potato Cake Burrito - Cooking Steps

Potato Cake Burrito – Cooking Steps

  • Seal it by pressing the lid down for a few minutes until the surface is light golden brown
  • Create a stripe of beef & bean chilli, cheese, snow peas and other vegetables
  • I prefer to add my guacamole and tomato sauce to the top to eat with a knife and fork, but you could spread your potato cake with tomato or chilli sauce if you prefer
  • Using a non-stick egg lifter or spatula, lift the ingredients end of the potato cake and fold over the ingredients. Tuck this under and gently roll it along keeping the ingredients inside. Get the first roll right and you’ll be fine!
  • Once you have a sausage shaped burrito, press the lid down and seal the edges some more
  • Serve with mexican tomato sauce, avocado or guacamole, sour cream or your favourite mexican topping

 

Author: admin

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