Homemade mince meat and multiple spices loaded with flavors oven-cooked, not fried to reduce calories.
Mash the potatoes and peas together and set aside.
Heat the oil over medium heat in a large frying pan.
Add the cumin seeds and bay leaf. Cook until they turn slightly golden brown.
Mix onions and ground meat in a bowl.
Add to pan and cook for 5 mins until the ground beef changes color and the onions are soft.
Add garlic, fresh ginger root, black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture.
Remove from heat and chill in the refrigerator until cool. Add chopped cilantro.
Cut the phyllo pastry into strips 4 cm wide, 40 cm long. Work with 2 or 3 strips at a time and leave the rest covered with a kitchen towel.
Paint each strip with melted butter.
Place approx. 1 tbsp of the mixture onto each phyllo strip.
Fold strips into triangles, pressing edges together with moistened fingers.
Put on an oven tray and cook in a medium high oven 180° C until crisp and golden.
Serve with the apricot chutney.