Lamb, Sweet Potato & Cinnamon Briks

A delicately spiced canapé – perfect for a summer garden party.


It’s important that the onions are cooked until soft before adding any further ingredients as it enhances the flavour & improves the texture. When using ground spices always allow them to fry for a few minutes otherwise they taste raw.

Lamb, Sweet Potato & Cinnamon Briks – makes about 50

500g lamb mince
1 sweet potato – peeled & grated
1 onion – finely diced
1 red chili – seeded & chopped
2 cl garlic – smashed
1/2 inch ginger – peeled & grated
1 teaspoon each ground cumin & coriander
1 cinnamon stick
pinch saffron
1 bay leaf
1 teaspoon of corn flour – mixed in a little cold water
handful flat leaf parsley, mint, coriander – chopped
pinch orange zest
olive oil

  • Sweat the onion in a thin layer of olive oil with a generous pinch of salt until soft.
  • Add the garlic, chili & ginger & cook for 2 minutes.
  • Add the spices & cook out for 3 minutes.
  • Add the sweet potato, cinnamon & bay leaf & cook for 5 minutes.
  • Add the lamb mince & orange zest & cook for 10 minutes.
  • Add the cornflour & cook until it thickens.
  • Remove from the heat & stir in the chopped herbs.
  • Adjust the seasoning and leave to cool.
  • Lay out a leaf of filo, brush with butter & cut into 6 across the shorter width.
  • Place a spoonful of mix in the bottom left corner & roll into a triangle.
  • Keep folding up the length to form a triangular parcel.
  • Brush with butter & chill.
  • Bake at 190C until golden.
  • Serve with ginger infused yoghurt.



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