CookEat Recipe
Cabbage and Black-Eyed Pea Filo Bites
Plantain, cabbage and black-eyed peas cook with ginger and coconut milk until thick. Finely diced cucumber is folded through before the topping is spooned onto crisp baked filo.
Method
Steps
Step 1
Use canned black-eyed peas, weighed after draining and rinsing. Wash and finely shred the cabbage; peel and dice the plantain into 1 cm pieces. Peel and mince the ginger.
Step 2
Heat 2 tablespoons olive oil in a pan over medium heat. Cook the plantain for 5–7 minutes, turning, until beginning to colour. Add the cabbage and ginger and cook for 3 minutes.
Step 3
Add the black-eyed peas and coconut milk. Simmer uncovered for 12–15 minutes, stirring, until the plantain is tender and the filling is thick with no free liquid. Mash the plantain and a few peas gently to help the mixture hold together.
Step 4
Heat the oven to 180°C. Brush thawed filo with the remaining tablespoon oil, stack in three layers and cut into small squares. Press into mini-muffin wells to make shallow cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 5
Wash and finely dice the cucumber. Let the filling stand off the heat for 5 minutes, then fold in the cucumber. Use all the black-eyed peas in the filling and spoon onto the filo just before serving in ten portions.
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