4 Serves
108 Mins
Prepare the filling by combining the spiced potato or paneer, chopped parsley, and eggs in a mixing bowl.
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Vitamin K
254 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
67 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
830 mg / 4,700 mgSodium
926 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
87 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
3 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Lay out the brik pastry sheets and place a portion of the filling in the center, carefully cracking an egg on top of each portion.
Fold the pastry into a triangle or half-moon shape, ensuring the edges are sealed tightly.
Heat the vegetable oil in a deep-frying pot over medium-high heat until it reaches the proper frying temperature.
Carefully slide the brik into the hot oil using tongs and fry until golden brown and crispy on both sides.
Remove the brik from the oil with a slotted spoon, drain on paper towels, and season with salt and pepper before serving.
36
g99
g17
g
