Feta & Potato Spring Rolls
Taken from “Quick Vegetarian Dishes” by Kurma Dasa
Crispy, crunchy and deliciously melt in your mouth…
Serves 4-6
- 600g (1 1/4 pounds) potatoes, peeled and cut into large chunks
- 4 tablespoons butter
- 200g (7 ounces) feta cheese, cut into tiny cubes
- ½- 1 teaspoon salt, depending on the saltiness of the feta
- 1 teaspoon freshly-ground black pepper
- 1-2 tablespoons fresh mint, coriander or parsley, chopped
- 16 spring roll wrappers
- 1 teaspoon corn flour (cornstarch), made into paste with a little cold water
- Oil for deep frying
- Boil the potatoes in lightly salted water until soft. Mash them thoroughly with the butter, and fold in the feta, salt, pepper and herbs.
- Divide the mixture into 16, and roll each portion into a log about 12cm (41/2 inches) long. Place a log near the corner of a spring roll sheet.
- Roll the sheet over the filling, tuck in the sides and roll up tightly. Seal the final corner with a dab of paste. Continue filling the remaining spring rolls. Heat the oil over moderate heat until fairly hot.
- Deep-fry the spring rolls, turning once, for about 45 seconds or until lightly browned. Drain on paper towels.
- Serve hot or warm with green pea chutney…
Green Pea chutney
Adapted from a recipe by Yamuna Devi from her award-winning book Yamuna’s Table.
- 1/3 cup almonds, pan-toasted until golden, and chopped
- 1 cup frozen peas, defrosted
- 1 teaspoon grated fresh ginger
- 2-3 tablespoons water
- 2 teaspoons fresh lime juice
- ¼ cup fresh coriander leaves
- 1 teaspoon salt
- ½ teaspoon freshly-ground pepper
- Pulse the toasted almonds in a food processor until finely minced.
- Add the remaining ingredients and process until smooth. If you prefer a looser consistency, add a little water and pulse again.
- Serve with the spring rolls. Makes about 11/4 cups.