Crispy potato and mushroom brik rolls

Prepare the stuffing

Prepare 300 g mushrooms.

Reserve.

Peel 2 spring onions (scallions).

Chop the white part finely, then chop the green leaves, but keep them separate.

Pour 2 tablespoons olive oil into a frying pan on medium heat. When hot, add the chopped white onion and cook for 1 minute without colouring. Salt and pepper.

Set aside.

Using the same frying pan, pour in 3 tablespoons olive oil and, when hot, add the mushrooms.

Sauté until the mushrooms are well cooked. Salt and pepper only after cooking (otherwise they will give off a lot of liquid).

Mash 200 g cooked potatoes roughly with a fork.

Add the mushrooms, cooked onion, the raw greens and 1 tablespoon lemon juice, then check the seasoning.

Make the rolls

Lay a sheet of brik (or filo) in front of you. Place a "sausage" of filling near the edge.

Roll up into a cylinder...

...folding in the sides from midway.

Finish rolling up the pastry sheet.

Make all the rolls like this.

Cook the rolls

Use a frying pan with a shallow depth of oil. When hot, add the rolls.

Fry until browned all over, then drain on absorbant paper to remove excess oil.

Serve piping hot on their own or with a side salad.