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
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Bring a medium saucepan of lightly salted water to a boil.
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Stir in potatoes and corn.
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Cook until potatoes are tender but still firm, about 15 minutes.
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Drain, mash together and set aside.
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In a large saucepan over medium high heat, heat the oil.
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Brown cumin seeds and bay leaf.
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Mix in onions and ground beef.
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Cook until beef is evenly brown and onions are soft, about 5 minutes.
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Mix in garlic.
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Season with black pepper, salt, cumin, coriander, turmeric, and cardamom.
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Stir in the mashed potato mixture.
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Remove from heat.
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Chill in the refrigerator for 1 hour, or until cool.
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Heat oil in a large, heavy saucepan over high heat.
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Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
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Fold sheets into triangles, pressing edges together with moistened fingers.
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In small batches, fry until golden brown, about 3 minutes.
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Drain on paper towels.
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Serve warm.