Brik with Potato and Capers (Egg-Free)

Ingredients

• 8 pieces Wonton Wrappers
• about 450 g Potatoes
• 2 tbsp Capers
• 2 tbsp Parsley
• 1 tsp Harissa paste
• 1 tbsp Flaxseed meal
• 3 tbsp Water
• 2 cups Vegetable shortening

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g potatoes and place them in a medium pot. Cover with water and boil over high heat for 15-20 minutes, or until the potatoes are very soft when pierced with a fork. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes with a fork until smooth.
2. 2Add the 2 tablespoons of capers, 2 tablespoons of parsley, and 1 teaspoon of harissa paste to the mashed potatoes. Stir everything together until well combined.
3. 3In a small bowl, whisk together the 1 tablespoon of flaxseed meal and 3 tablespoons of water. Let this mixture sit for 5 minutes to thicken into a gel-like consistency, which will act as your binder.
4. 4Lay one of the 8 pieces of wonton wrappers flat on a clean surface. Place about 2 tablespoons of the potato mixture in the center of the wrapper.
5. 5Using a pastry brush or your finger, lightly brush the edges of the wonton wrapper with the thickened flaxseed mixture. This will help seal the wrapper.
6. 6Fold the wonton wrapper in half over the potato filling to create a triangle shape. Press the edges firmly together to seal them completely, ensuring no filling can escape during cooking.
7. 7Pour the 2 cups of vegetable shortening into a large, heavy-bottomed pot or deep skillet. Heat the shortening over medium heat until it reaches 175°C.
8. 8Carefully place 2-3 filled wonton wrappers into the hot shortening, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until the wrappers are a deep golden brown and crispy. Use tongs to turn them gently. Remove the fried briks from the shortening and place them on a plate lined with paper towels to drain any excess oil before serving.

Substitutions

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