Recipes+
Ingredients
Method
1.Spray a 22cm (base diameter) non-stick frying pan with oil. Heat over moderate heat. Add onion; cook and stir for 5 minutes or until soft, adding a little water if required. Transfer to a medium heatproof bowl; cool.
2.Wipe pan clean. Spray with oil; return to moderate heat. Whisk eggs, 1 of the extra egg whites and coriander in a medium jug. Season. Pour mixture into pan, tilting pan to coat surface. Cook, without stirring, for 3-4 minutes or until omelette is just set. Transfer to a heatproof plate; cool.
3.Preheat oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper. Add mince, garam masala, breadcrumbs, currants and remaining extra egg white to onion in bowl. Mix well to combine.
4.Spread mince mixture over a piece of baking paper to form a 28 x 22cm rectangle. Place omelette on top. Using paper as a guide, roll up from the shortest end into a firm log. Chill.
5.Place a sheet of filo on a clean board; spray lightly with oil. Top with another sheet of filo, then spray. Repeat with remaining sheets and oil.
6.Carefully place chicken roll on the shortest end of pastry stack. Roll up firmly, tucking in ends. Transfer to prepared tray, seam-side down. Spray with oil.
7.Bake for 45 minutes or until golden brown and cooked. Immediately slice roll into rounds. Serve with tzatziki and salad.
You’ll need 2 slices of day-old bread to make crumbs. Currants and other dried vine fruit, such as sultanas and raisins, are good low-GI options.
Note
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