This is an adaptation of a recipe for the Tunisian snack Briq à l'oeuf in the Caldicotts' wonderful vegetarian cookbook World Food Cafe 2. The original involves some kind of runny egg business - "l'oeuf" of the title - which is obviously not vegan, so here is Briq à légumineuse - not sure if my internet translation into French makes any sense, but I've replaced the egg with legumes! I've tried both chickpeas and white beans mashed into the mixture, but lentils would probably be nice too with black olives!
INGREDIENTS
400g potatoes, peeled, cooked and mashed till smooth
200g cooked chickpeas/ white beans/ lentils, roughly mashed
4 cloves garlic, finely chopped
1 tsp paprika
1/4 tsp chilli flakes
1/4 cup green olives, chopped
2 handfuls chopped coriander leaves (optional)
salt and pepper to taste
filo pastry
METHOD
Fry the garlic in olive oil and add spices. Add the garlic and the rest of the ingredients to the potato mixture. Make filo parcels, using only one sheet per parcel. Fry the parcels in oil until very brown. Serve with lemon and chilli sauce.
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