broad-bean, coriander and cumin pastries

These delicious vegetarian pastries are pan-fried with just a drizzle of oil and they make a great side dish or party food. They keep well if prepared earlier during the day and then warmed up in the oven.

Ingredients:

Makes about 20 rolls

Preparation time 15 minutes
cooking time 15 minutes
To prepare rolls 20 minutes

2 medium potatoes
2 carrots
1 cup skin-less frozen broad-beans
About 20 spring roll sheets, defrosted.
4 sprigs green onions/ shallots
1/2 cup coriander
1 tea-spoon cumin
1/2 teaspoon coriander powder
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/4 tea-spoon chilli (optional)
extra grape-seed oil for frying. Or you can use an oil of your choice.

Broad-beans, coriander and cumin rolls

Make sure you defrost your spring roll pastry ahead of time according to instructions on packet.Peel, wash and dice potatoes and carrots and place them in a microwave steamer and place in microwave on high for 8 minutes. If you do not have a steamer, place them in a freezer bag in microwave. Take care not to burn your hands when you get it out. Rinse frozen broad-beans and cover with warm water until soft. This should be about 5 minutes, drain and put aside.

Put oil in frying pan, add the spices and lightly fry. Then add the diced coriander and shallots. stir for a minute then add potatoes and carrots and stir until well coated with spices, add broad-beans. Stir gently and cook for a couple of more minutes then turn heat off.

Place one sheet of pastry on a flat work surface area, and cover the rest with a dampened tea-towel so they don’t dry up. Dampen the sides of the sheet with water using a brush. Place two table-spoons of filling on top as per photo below. Cover the filling with the pastry from sides and then from top and roll until it resembles a flat rectangle. place aside and continue until all filling is used.

Place 1 tea-spoon of grape-seed oil in fry pan and pan-fry a few at a time on medium heat until golden on one side then flip and cook on the other side. Remove and set aside and continue until all rolls are pan-fried, adding a drizzle of oil each time you add a new batch.

Filling in springroll pastry

Filling for springroll pastry, end result

broad-bean, shallots, potatoes and corriander

Filling for springroll pastry