Quick and easy to make. Plant-based. Baked not deep fried. Delicious as a snack or for lunch. Serve with chilli dipping sauce. What’s not to like.
Ingredients:
- Potatoes – 300g
- Cauliflower – 250g
- Peas – 125g
- Chickpeas – 1/2 cup
- Small Onion – 1
- Garlic – 2 cloves
- Fresh Ginger – 1 tsp
- Chilli flakes – 1 pinch
- Cumin – 1 tsp
- Coriander – 1 tsp (or Fresh coriander – 1/4 cup)
- Filo pastry
- Olive or Rapeseed Oil
Instructions:
- Preheat the oven to 180°C
- Chop the potatoes into approx. 2cm pieces
- Break the cauliflower up into small florets
- Boil the potatoes for 10mins and cauliflower for 5-7mins in the same pan
- Add the peas for one minute at the end
- In a separate pan, fry the chopped onion in some olive/ rapeseed oil for about 5 minutes with the cumin and dried coriander if using
- Add the garlic, chilli, ginger and chickpeas and fry for another few minutes, seasoning with a little salt and black pepper
- Now add the boiled potatoes, cauliflower and peas to the onion/ spice mix and mash sparingly, leaving the mixture pretty chunky
- Cut the filo pastry into rectangles (approx. 10cm x 20cm)
- Place 2 tablespoons of the mixture into one corner of a pastry strip
- Fold into the corners until you get to the end of the pastry strip
- Repeat for the rest of the mixture/ pastry
- Brush the tops with a little oil and bake for 20 mins until golden