"Eat more vegetables" is what we grew up hearing but it's hard as a little kid to understand this and even harder to relish the taste of vegetables unless it is cleverly disguised and presented. One of the ways in which I have learned to accomplish this great task in hand is through my vegetables patties which are enjoyed by adults and kids alike.
Yields: 8 pastries
Core Spices and Flavorings-
1/2 tsp cumin seeds
1/2 tsp cumin powder
1/2 tsp cayenne pepper
1/4 tsp black pepper powder
salt to taste
1 tsp chopped cilantro
1 tbs vegetable oil
2 medium size potatoes finely diced
1/3 cup finely diced fresh frozen carrots and peas
1/4 cup shredded cheddar cheese
2 tbs water
8 sheets phyllo dough pastry sheets
Heat oil in a medium size pan and add cumin seeds.
Add the all the vegetables, salt, peppers and cumin powder and stir fry on high heat.
Add the water when the spices start sticking to the bottom of the pan.
Cover and let it cook on medium flame for about 5 minutes until the vegetable are cooked and dry.
Add the chopped cilantro and cheese and turn off the flame.
Let the mixture cool.
Preheat the oven to 400C and place the four sheets of phyllo on a sheet of wax paper.
Brush/spray each sheet with oil or butter leaving the top sheet untouched.
Repeat this for the remaining four sheets.
Spoon half the vegetable mixture in a log along one end of the phyllo, leaving a 2 inch border.
Fold phyllo over filling, tuck in the ends and roll up.
Brush/spray the top with oil/butter.
Repeat with the remaining sheets of phyllo and filling.
Bake the prepared logs in the oven for 12 minutes until a golden brown.
Remove and cut each log into 4 square patties.
Enjoy with tomato ketchup or mint chutney.
Other vegetables can also be used as a part of this filling. Left over vegetables from a day's meal can be saved and used in these delicious easy to make patties.