CookEat Recipe
Cabbage and Bean Filo Bites
Cabbage, okra and beans simmer with coconut milk and allspice until thick. Fold in finely diced radish and herbs, then spoon onto crisp baked filo bases.
Method
Steps
Step 1
Use canned cooked beans, weighed after draining and rinsing. Wash and finely shred the cabbage, trim and thinly slice the okra and finely dice the radish. Chop the washed herbs.
Step 2
Heat 2 tablespoons olive oil in a wide pan over medium heat. Cook the cabbage and okra for 5 minutes, stirring. Add the beans, coconut milk and allspice and simmer uncovered for 12–18 minutes, stirring often, until thick enough to mound on a spoon with no free liquid.
Step 3
Heat the oven to 180°C. Brush thawed filo lightly with the remaining tablespoon oil, stack in three layers and cut into bite-size squares. Bake on lined trays for 8–12 minutes until golden and crisp throughout; follow a longer packet cooking time if specified.
Step 4
Let the filling stand off the heat for 5 minutes. Mash some beans to thicken it further, then fold in the radish and herbs. Divide the topping over the filo immediately before serving in six portions.
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