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🍽️ Green Nettle Wraps with Cream Cheese and Shrimp

372 kcal · 30 min · 4 servings

Ingredients

• 150 g stinging nettle
• 300 ml milk
• 3 eggs
• 180 g flour
• 1 pinch salt
• 2 tbsp vegetable oil
• 250 g cooked, peeled shrimp
• 400 g cottage cheese (grainy cream cheese)
• 1 tsp tomato paste
• salt
• pepper (from the mill)
• cooked, peeled shrimp (for garnish)

Instructions

1. 1. Wash the nettle leaves thoroughly.
2. 2. Remove all hard and woody stems.
3. 3. Spin the leaves dry.
4. 4. Place the nettles into a blender.
5. 5. Add two tablespoons of milk.
6. 6. Puree the mixture into a smooth paste.
7. 7. Separate the eggs into yolks and whites.
8. 8. Mix the egg yolks with flour and salt.
9. 9. Add the nettle paste to the yolk mixture.
10. 10. Stir in the remaining milk.
11. 11. Beat the egg whites until stiff.
12. 12. Gently fold the beaten egg whites into the batter.
13. 13. Heat two tablespoons of oil in a pan with a diameter of approx. 28 cm.
14. 14. Pour the batter into the hot pan.
15. 15. Fry the flatbread for three to four minutes.
16. 16. Flip the flatbread.
17. 17. Fry it for another five minutes.
18. 18. Remove the flatbread from the pan.
19. 19. Set it aside.
20. 20. Place the shrimp into the blender.
21. 21. Add the lemon juice.
22. 22. Puree the shrimp finely.
23. 23. Stir the cream cheese into the shrimp mixture.
24. 24. Add the tomato paste.
25. 25. Season the filling with salt and pepper.
26. 26. Spread the mixture evenly over the flatbread.
27. 27. Roll up the flatbread tightly.
28. 28. Slice the roll into pieces.
29. 29. Serve the slices.
30. 30. Optionally garnish with extra shrimp.

Nutrition per serving

• kcal: 372
• Protein: 30 g · Fett/Fat: 16 g · Carbs: 32 g