Potato All Purpose Recipes

Potato Strudel (Savoury)

INGREDIENTS

5 filo pastry sheets
1 cup dry breadcrumbs
1/4 cup yoghurt

Filling:
1 tblspn oil
1 tspn crushed garlic
A few thyme leaves
½ tspn caraway seeds
2 cups shredded cabbage
½ cup finely chopped onion
1 cup grated carrot
1 large potato, grated
1/3 cup grated Parmesan cheese
½ cup vegetable stock

METHOD

1. Heat oil in a large fry pan. Add garlic, onion, thyme and caraway seeds and stir for a minute over heat.
2. Add cabbage, carrot, potato and vegetable stock. Cook over medium heat 1-2 minutes to soften slightly. Cool, then stir in the cheese.
3. Lay filo pastry sheet on greaseproof paper, brush with yoghurt and sprinkle with breadcrumbs. Repeat four times.
4. Spoon cooled vegetable mixture onto pastry, leaving a 5cm border. Brush edges with water.
5. Roll up from the short edge with the help of the greaseproof paper. Place on baking sheet, seam side down. Tuck ends under.
6. Brush with yoghurt, sprinkle with more caraway seeds and bake in hot oven at 200°C for approximately 30 minutes until crisp and brown. Cool slightly and serve with fresh tomato sauce.

RECOMMENDED VARIETIES

You can use any variety of potato for this recipe, however, the following potatoes tend to work better:

• Sebago
• Gold Star
• Kipfler
• Nadine
• Coliban