- Cook Time
- Prep Time
- 60 ServingsServings
- 1-1/2 lbs whole potatoes, unpeeled (about 3 large)
- 1 Tbsp canola oil
- 1 tsp black mustard seeds
- 2 cloves garlic, thinly sliced
- 1/2 cup Minced onion
- 1/4 cup minced coriander
- 1 chili pepper, finely chopped
- 2 Tbsp lemon juice
- 1 tsp salt
- 1 cup frozen peas, thawed
- 1 cup chopped California walnuts
- 1 pkg phyllo pastry
- cooking spray
1 Boil potatoes in salted water until tender. Drain; let cool. Peel and chop. In large skillet, heat oil over medium-high heat.
2 Add mustard seeds and cook until fragrant and they begin to pop, about 2 minutes. Add garlic and onions, cook 1 minute more. Let cool slightly.
3 In large bowl, combine potatoes, onion mixture, coriander, chili, lemon juice, salt, peas and walnuts.
4 Lay 1 sheet of phyllo, with the long side facing you, on a clean work surface. Spray lightly with cooking spray and top with a second layer of phyllo. Cut the sheets vertically into 2-1/4-inch strips.
5 Work with one strip at a time and cover remaining strips with damp towel. Place 1 tbsp of potato and walnut mixture on bottom right hand corner of strip.
6 Form a triangle by folding bottom right corner over filling, up and to the left. Now fold left corner up until another triangle is formed.
7 Continue forming triangles until end of strip. Place on a parchment-lined baking sheet and spray lightly with cooking spray.
8 Repeat with remaining potato mixture and phyllo. Bake in a 375 F oven about 15 minutes or until lightly golden.
9 Serve immediately, with mango chutney.
Source: California Walnut Board