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Carrot and Sweet Potato Triangles
Delicious and nutritious triangles perfect as a snack or part of a meal, featuring vegetables, brown rice, and feta wrapped in filo pastry.
8
Serves
Serves of Fruit
(Per Serve)
Serves of Vegetables
(Per Serve)
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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 feta 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 feta 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.
RECIPE NOTES:
NUTRITION: Per Serving
680
kJ
31g
Fat
19g
Sat. Fat
69g
Carbs
12g
Sugars
7g
Fibre
29g
Protein
1.25g
Salt
NUTRITION: Per 100 grams
43%
kJ
34%
Fat
83%
Sat. Fat
27%
Carbs
12%
Sugars
Fibre
65%
Protein
25%
Salt
