Time for cooking: 30 min (both)
Servings: 4-6 people
Type: snack
Potato and Coriander filling:
Ingredients:
- 3 medium potatoes (boiled)
- 1/2 tsp. Ginger garlic minced
- 1 tsp Ground coriander
- 1 tsp ground paprika
- 1/2 tsp. ground turmeric
- 1 tsp mango powder
- Handful of fresh coriander leaves
- Salt to taste
- 1 tsp. Olive/avocado oil (optional)
Method:
In a warm pan, add the ginger-garlic and add along with it a tbsp. of water. On low heat stir well and let this cook for a minute or two. The strong aroma will start to fade away.
Now add the spices and mix well. After 3 minutes approx., add the boiled potatoes.
Mix everything well for 1 minute on high heat. And put the pan aside for cooling. Now add chopped coriander, salt and mix well. Now taste to adjust the salt.. This is ready to use.
Peas and Tofu filling:
Ingredients:
- 1 cup frozen peas
- 1/2 cup crumbled firm tofu
- 1/3 cup chopped red onions
- 3tsp. Cajun spice
- 1 tsp. minced ginger garlic
- 1/4 tsp. black pepper (increase if you like more heat)
- Salt to taste
Method:
In a hot pan, add the minced ginger garlic and stir until well cooked and aroma lessens. At this point if the paste starts to stick to the pan, add few drops of water and stir on low heat.
Meanwhile, add the defrosted peas to the blender and give a quick blitz. Don’t make it into a paste but just granular in texture.
Also crumble the tofu and add to the blende peas. Transfer this mix to the ginger mix and add the spice. Mix well until combined.
Let it cool and use this to fill the filo pastry (store bought). Read the instruction on the filo pastry and bake accordingly.
If you are new to cooking or cannot find filo pastry, add these to a tortilla wrap.
These fillings are so versatile. You can use these to make crusty toasted sandwiches. Add to a wrap with some fresh veggies like lettuce, peppers, and olives and roll them up for take away lunch.
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