Potato and cheddar circles

Deur Barbara Joubert, SARIE KOS Lente 2010

Potato and cheddar circles Foto’s: Micky Hoyle Galery

This dish must be served warm. Make it a few hours ahead of time and fry just before serving.

(Makes about 22 circles)

  • 4 large potatoes, peeled
  • 300 g strong cheddar, grated
  • 2 eggs, beaten
  • 60 ml parsley, chopped
  • pinch of cayenne pepper, or to taste
  • salt and freshly ground black pepper to taste
  • 6 sheets phyllo pastry
  • about 50 ml butter, melted
  • about 150 ml olive oil
  • 30 ml parsley, chopped

Boil potatoes until soft. Mash using a fork. It doesn't have to be completely smooth. Add cheese, eggs and parsley. Season with cayenne pepper, salt and black pepper. Place a sheet of phyllo pastry on your working surface. Brush with melted butter and place another sheet of pastry on top. Brush with butter. Repeat with a third sheet. Spoon some of the potato filling in a long sausage shape about 5 cm from the edge of the pastry. Fold pastry over filling. Fold over both short sides and roll up. Repeat with rest. Cover with clingfilm and allow to cool in refrigerator. Cut cold roll into slices of about 3 cm. Heat olive oil in pan and fry circles for about 3 minutes on both sides. Drain on kitchen paper. Sprinkle with chopped parsley and serve warm.

  • Assistent Melissa Pecoraro

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