Indonesian Martabak Telur Beef Pancake

Ingredients

• 12 oz ground beef
• 4 large flour tortillas or 8 spring roll wrappers
• 5 large eggs
• 4 tbsp neutral oil, divided
• 1 large onion, finely diced
• 6 scallions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 cucumber, sliced, and 1/2 cup pickled shallots
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Heat 1 tablespoon of the oil in a skillet over medium-high heat and brown the beef for 6 to 8 minutes, breaking it up, until no pink remains and the pan base has browned.
2. Add the onion and cook for 5 minutes, then the garlic, ginger, curry powder, cumin, and turmeric for 1 minute.
3. Cook until the mixture is completely dry, with no liquid pooling. A wet filling will burst the wrapper and spit dangerously in the oil.
4. Season well and let the filling cool completely, then fold in the scallions.
5. Beat the eggs in a bowl and stir in the cooled beef mixture. The egg is a binder here, not an omelet, so it should just moisten the filling rather than swamp it.
6. Lay a tortilla flat, spoon a quarter of the filling into the centre in a square, and fold the four sides in over it like an envelope, overlapping and pressing to seal.
7. Heat 1 tablespoon of the oil in a wide skillet over medium heat and lay a parcel in seam side down.
8. Fry for 3 to 4 minutes per side, pressing flat with a spatula, until deep golden and crisp and the egg inside is fully set. Serve with the cucumber, pickled shallots, and lime wedges.

Allergen note: Contains gluten and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.