Air fryer recipe · Kids
Stuffed Veg Bread Rolls
Crisp bread shells wrapped around a soft spiced potato filling, perfect for tiny hands.
- 20 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 135kcal
- 4.0 gprotein
- 27.1 gcarbs
- 1.1 gfat
- 2.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Bread slices6 slices
- Boiled mashed potato1.5 cups
- Finely chopped onion1 small
- Turmeric and salt1 tsp
- Coriander leaves2 tbsp
Method
Prepare filling
Saute the chopped onion until soft, then mix it into the mashed potato with turmeric, salt and coriander. Mash it all into one smooth, cohesive filling that rolls up easily and holds together inside the bread.
Soften the bread
Trim the crusts, dip each slice quickly in water, then press it flat between your palms to squeeze the water out. The damp bread turns soft and pliable so it wraps and seals around the filling without tearing.
Roll and seal
Lay a spoon of filling along the centre of each slice and roll it up tightly into a firm log. Press the edges together well so the roll stays shut and no filling peeks out to burn in the basket.
Oil the rolls
Brush each roll all over with a thin coat of oil for an even golden crust. Set them seam-side down in the basket so the join stays sealed and the roll keeps its shape while it cooks.
Air-fry till golden
Arrange the rolls seam-side down in a single layer with a little space between them. Air-fry at 190C for 12 min, turning once, until crisp and golden brown all around.
