Today on The Gamer’s Fridge, we welcome Prophet Velen, leader of the Draenei.
Velen: Thank you for having me. I have lived on three very different words and have fought debilitating battles against orcs but this is my first cooking blog.
TGF: (chuckle) The pleasure is all mine Prophet. Tell us, after more then 25,000 years of experiences under your belt, I have to ask you. What meal do you look forward to eating the most?
Velen: Prophet Pockets are very pleasing. Patience is needed to make them, I find enjoyment in the details of folding and tucking the small pockets. Delicious. They were a good sustenance in Outland as well. You had to be on your hooves and ready to shove off if a horde of orcs appeared.
TGF: I can’t wait to try them. If you wish to know more about the Prophet Velen, click here. Lets get started.
You will need:
2 large potatoes, peeled
1 pound ground beef
2 tablespoons olive oil
1/2 teaspoon cumin
2 large onions, finely chopped
4 cloves garlic, crushed
1 tablespoon ginger
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
2 tablespoons parsley
2 tablespoons chopped green chili peppers (I used red pepper flakes)
1 quart oil for deep frying
1 (16 ounce) package phyllo dough
Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes.
Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
In a large saucepan over medium high heat, heat the oil. Mix in onions and ground beef.
Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, ginger. Season with black pepper, salt, cumin, chili powder, cinnamon.
Stir in the mashed potato mixture.
Remove from heat and chill in the refrigerator for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Cut 2 sheets of Phyllo dough into 1/3 strips. (don’t use one sheet of phyllo dough, use two.)
Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.