CookEat Recipe
Potato and Lentil Filo Bites
Roasted potato and aubergine are folded with lentils, ginger and finely diced cucumber. Serve on golden baked filo bases with lemon wedges.
Method
Steps
Step 1
Heat the oven to 200°C. Peel the potato and dice it and the aubergine into 1 cm pieces. Toss with 1 tablespoon olive oil and roast for 20–25 minutes until tender, stirring once.
Step 2
Use canned lentils, weighed drained and rinsed. Peel and grate the ginger; wash and finely dice the cucumber. Mash the potato lightly and fold with the aubergine, lentils, ginger and cucumber.
Step 3
Lower the oven to 180°C. Brush thawed filo with the remaining 2 tablespoons oil, stack in three layers and cut into small squares. Press into twelve standard muffin wells to form shallow cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Wash and cut the lemons into wedges. Spoon the finely textured topping onto the filo immediately before serving in six portions of two cups each, with lemon wedges to squeeze over.
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