Carrot and Sweet Potato Triangles

Recipes Carrot and Sweet Potato Triangles

These delicious and nutritious triangles are a perfect a snack or can form part of a meal. Featuring vegetables, brown rice, and fetta, they are warm and crispy and sure to satisfy.

Lunchbox Snacks

30 min prep

25 min cook

8 serves

0.75 serves of veg

1 tbsp olive oil
1 small red onion, finely diced
2 tsp fresh ginger, grated
2 tsp cumin
1 tsp cinnamon
1 tsp ground coriander
1 tsp garlic powder
2 carrots, grated
1 medium sweet potato, peeled and grated
⅓ cup currants
2 cups cooked brown rice
2 tbsp almonds, roughly chopped
½ cup parsley, finely chopped
75g reduced fat fetta cheese, crumbled
8 sheets filo pastry
Milk, to brush
1 tbsp sesame seeds

Preheat oven to 180˚C. Line tray with baking paper.
Heat olive oil in large fry pan or pot. Add onion, ginger and spices. Cook for 2-3 minutes.
Add carrot, sweet potato and currants. Cook for a further 5 mins until vegetables have softened. Stir in rice and almonds.
Transfer 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.

Serving suggestion: Vegetables can be swapped for other vegetables you have on hand, such as pumpkin, turnips, and cauliflower.

Storage tips: Baked triangles can be stored once cooled down in an airtight container in the fridge for up to 2 days. Reheat in an air fryer (if available) to remain crispy.

Kids in the kitchen: Depending on your child’s age and skill, they can help crumble the fetta, add the parsley and fetta to the rice mixture, and sprinkle the sesame seeds onto each triangle before baking.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.