Chiko Rolls

Cook Time 1 hour plus cooling time

Makes 6

Ingredients

Filling

1 tbsp peanut oil 

1 onion, finely chopped

2 potatoes, diced

1 medium carrot, grated

¼ head cabbage, shredded

1 cup frozen baby peas 

1 tsp curry powder 

2 tbsp Worcestershire sauce

1 tbsp sugar

Salt and pepper, to taste

1 cup beef stock (or water)

½ tsp cornflour mixed with 2 tbsp cold water

Tortillas

Peanut oil, for shallow frying 

6 x 23cm flour tortillas

To Serve

Tomato relish or sauce, to serve

Method

Heat oil in a sauté pan over medium heat. Add the onion and cook for 3–4 minutes, then add the potatoes and cook for a further 5 minutes. 

Add the carrot, cabbage and peas. Cook for 4–5 minutes, stirring often, until the vegetables have softened slightly.

Stir in curry powder, Worcestershire sauce, sugar, salt and pepper. Cook for 1 minute, then pour in the beef stock (or water) and simmer gently. Reduce the heat and cook uncovered for 10–15 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick.

Add the cornflour mixture and stir until the filling thickens and becomes glossy. Cool completely. This mixture can be made a few days in advance.

Lay out the tortillas and spoon about ⅓ cup of the cooled filling into a log shape across the lower third of each tortilla, leaving about 2–3 cm on each side. Fold the bottom up and over the filling snugly, tucking it in as you go, then roll up, just like a burrito. Fasten by placing 2–3 toothpicks through the seam. 

Repeat with the remaining tortillas and filling. Heat oil to 180°C and cook the rolls in batches for 4–5 minutes, until golden and crisp. 

Drain on paper towels and serve with relish or your choice of sauce.