Categories: Finger Foods

Ingredients

• 2 large potato, peeled
• 1 cup frozen corn, thawed
• 2 tbsp vegetable oil
• 1⁄2 tsp cumin seeds
• 1 bay leaves, crushed
• 2 large onion, finely chopped
• 1 lb ground beef
• 4 clove garlic, crushed
• 1⁄2 tsp black pepper, ground
• 1 1⁄2 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1⁄2 tsp ground cardamom
• 2 tbsp fresh cilantro, chopped
• 1 qt oil, for deep frying
• 1 (16 ounce) package phyllo dough

Directions

1. Bring a medium saucepan of lightly salted water to a boil.

2. Stir in potatoes and corn.

3. Cook until potatoes are tender but still firm, about 15 minutes.

4. Drain, mash together and set aside.

5. In a large saucepan over medium high heat, heat the oil.

6. Brown cumin seeds and bay leaf.

7. Mix in onions and ground beef.

8. Cook until beef is evenly brown and onions are soft, about 5 minutes.

9. Mix in garlic.

10. Season with black pepper, salt, cumin, coriander, turmeric, and cardamom.

11. Stir in the mashed potato mixture.

12. Remove from heat.

13. Chill in the refrigerator for 1 hour, or until cool.

14. Heat oil in a large, heavy saucepan over high heat.

15. Place approximately 1 tablespoon of the mixture onto each phyllo sheet.

16. Fold sheets into triangles, pressing edges together with moistened fingers.

17. In small batches, fry until golden brown, about 3 minutes.

18. Drain on paper towels.

19. Serve warm.

Email to a friend | Print this recipe | Back