Rice cigars

By admin
28 May 2012

30 ml (2 T) oil

10 ml (2 t) finely chopped chilli (optional)

5 ml (1 t) finely chopped garlic

125 g mushrooms, chopped

80 ml (? c) whole kernel corn

1-2 spring onions, finely sliced

2 ml (½ t) turmeric

2 ml (½ t) ground cumin

5 ml (1 t) garam masala

salt to taste

125 ml (½ c) chopped coriander and mint leaves

250 ml (1 c) cream cheese roll or ricotta cheese

375 ml (1½ c) cooked basmati rice

1 roll phyllo pastry, defrosted

melted butter

flour paste made from water and flour to seal with

melted butter to brush

Preheat the oven to 180 °C.

Heat the oil and stir-fry the garlic and vegetables until soft.

Add the spices, season to taste with salt and stir for 1 minute.

Add the herbs and stir in the cheese and rice.

Halve the phyllo pastry sheets. Use three layers for each cigar.

Spread each layer with butter.

Place a heap of filling on the pastry.

Roll up, folding in the sides as you roll. Seal the ends with the flour paste.

Place on a baking sheet and brush with butter or oil.

Bake for about 15 minutes until golden brown and done.

Alternatively deep-fry in oil.

Serve with sweet chilli sauce or chutney.

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