Carrot and Sweet Potato Triangles
Serves: 8
Prep time: 15 minutes
Cook time: 25 minutes
½ serves per portion
Recipe courtesy of Barb McMillan, Dirranbandi Branch
Ingredients:
- 1 tablespoon olive oil
- 1 small red onion, finely diced
- 2 teaspoons fresh ginger, grated
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 2 carrots, grated
- 1 medium sweet potato, peeled and grated
- ⅓ cup currants
- 2 cups cooked brown rice
- 2 tablespoons almonds, roughly chopped
- ½ cup parsley, finely chopped
- 100g reduced fat fetta cheese, crumbled
- 8 sheets filo pastry
- Milk, to brush
- 1 tablespoon sesame seeds
Method:
- PREHEAT oven to 180ºC. Line tray with baking paper.
- HEAT olive oil in fry pan.
- ADD onion, ginger and spices. Cook for 2-3 minutes.
- ADD carrot, sweet potato and currants. Cook for a further 5 mins until carrot and sweet potato have softened. Stir in rice and almonds.
- TRANSFER rice mixture to a bowl. Cool for 5 mins.
- ADD parsley and fetta to rice mixture.
- LAY filo pastry on work surface. Cover with a clean damp tea towel.
- FOLD 1 sheet of filo pastry in half horizontally.
- PLACE ½ cup of rice mixture in one corner of the filo pastry. Fold diagonally to form triangle shape.
- BRUSH with milk and sprinkle with sesame seeds.
- BAKE for 15 minutes or until golden brown and crisp.
What's Great About It:
These tasty triangles can be served as a snack when entertaining or with a side salad as a meal. To turn this recipe into finger food, try making into mini-sized triangles, perfect for serving as part of your next event!
