Ingredients
- 9 large potatoes, peeled, cut into bite sized pieces
- 1½ teaspoons ground turmeric
- 4½ tablespoons rice bran or vegetable oil
- 3 teaspoons mustard seeds
- 1½ teaspoons curry powder
- 1½ teaspoons garam masala
- 500g baby spinach
- 30 soft 10-inch wraps
Method
- Preheat oven to 200°C, line a large roasting tray with greaseproof paper
- Place potatoes and turmeric in a large pot of water. Bring to the boil, reduce heat and simmer for 5 minutes. Strain and transfer to a bowl
- Add oil, mustard seeds, curry powder and garam masala to the bowl, toss through the potatoes until well combined
- Transfer potatoes to the roasting tray, bake for 30 minutes, stirring after 15 minutes. Set aside to cool
- Place ¼ cup of spinach in the middle of each tortilla wrap. Top with ½ a cup of potato mix. Fold into a square pocket and toast in a sandwich press until golden brown.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 735kJ | 696kJ |
| Protin | 4.8g | 4.6g |
| Total fat | 5.9g | 5.6g |
| Saturated fat | 1.9g | 1.8g |
| Carbohydrate | 24.0g | 22.7g |
| Sugars | 3.0g | 2.8g |
| Dietary Fibre | 2.7g | 2.5g |
| Sodium | 215mg | 204mg |
