5 FARCES, 5 BRICKS : prépare et congèle avant le Ramadan 🌙

Ingredients

• 1 kg Potatoes (peeled and boiled until tender)
• 20 g Unsalted Butter (cut into small pieces, added to mashed potatoes)
• 100 g Melting Cheese (e.g., grated mozzarella or processed cheese, mixed into mashed potatoes)
• 2 tsp Salt (1 tsp for potatoes, 1 tsp for beef filling)
• 1.5 tsp Black Pepper (ground, divided among fillings)
• 500 g Ground Beef (lean (15% fat) for the beef filling)
• 3 medium Onion (2 for beef & chicken, 1 small for tuna)
• 7 cloves Garlic (1 for beef, 2 for chicken, 3 for shrimp, optional for tuna)
• 5 tbsp Fresh Parsley (chopped; 2 tbsp for beef, 1 tbsp for chicken, 1 tbsp for tuna, 1 tbsp for shrimp)
• 4 tbsp Fresh Coriander (Cilantro) (chopped; 2 tbsp for chicken, 1 tbsp for shrimp, 1 tbsp for tuna (optional))
• 0.5 tsp Cinnamon (ground, added at end of beef cooking)
• 1 Egg (beaten into beef filling for binding)
• 500 g Chicken Breast (cut into bite‑size pieces, then blended)
• 2 tsp Sweet Paprika (1 tsp for chicken, 1 tsp for shrimp)
• 2 tsp Ground Ginger (1 tsp for chicken, 1 tsp for shrimp)
• 2 tsp Ground Cumin (1 tsp for chicken, 1 tsp for shrimp)
• 1 tsp Curry Powder (added to chicken filling)
• 1 tsp Turmeric (added to shrimp filling)
• 1 kg Shrimp (peeled, deveined, cut into small pieces)
• 2 cans Canned Tuna in Water (drained (approx 150 g each))
• 200 g Smoked Salmon (wild‑caught preferred, cut into small chunks)
• 1 tbsp Chives (finely chopped, added to salmon‑potato filling)
• 150 g Vache Kiri Soft Cheese (cut into cubes, used in beef, chicken, shrimp fillings)
• 150 g Tartar Cheese with Herbs (used in tuna and salmon fillings)
• 100 ml Olive Oil (for sautéing all fillings)
• 500 ml Neutral Frying Oil (e.g., sunflower or canola oil, for deep‑frying the bricks)
• 30 Spring Roll (Brique) Wrappers (square sheets, about 20 cm side, keep covered with damp cloth)
• 4 tbsp All‑Purpose Flour (mixed with water to make a paste (glue) for sealing)
• 2 tbsp Water (for the flour glue)

Instructions

1. Boil and Mash Potatoes

   Place 1 kg potatoes in a large pot, cover with water, add a pinch of salt and boil until fork‑tender (about 20 minutes). Drain, peel, and mash while hot. Stir in 1 tsp salt, a pinch of black pepper, 100 g melting cheese and 20 g butter until smooth. Cover with plastic wrap and set aside to cool.

   Time: PT25M

2. Prepare Beef Filling

   Heat 1 tbsp olive oil in a skillet over medium heat. Add 500 g ground beef, breaking it up with a spoon. Season with 1 tsp salt, 0.5 tsp pepper, 1 chopped onion, 1 minced garlic clove, and 2 tbsp chopped parsley. Cook until browned (8‑10 minutes). Stir in 0.5 tsp ground cinnamon, then remove from heat and mix in 1 beaten egg. Let cool.

   Time: PT12M

   Temperature: Medium heat

3. Prepare Chicken Filling

   In another skillet, heat 1 tbsp olive oil. Add 500 g chicken breast pieces, 1 large chopped onion, 2 minced garlic cloves, 1 tsp sweet paprika, 1 tsp ground ginger, 1 tsp ground cumin, 1 tsp curry powder, 1 tsp salt, 1 tsp pepper, and 1 tsp ground ginger (again for extra flavor). Cook, stirring, until chicken is fully cooked (10‑12 minutes). Remove from heat, stir in 2 tbsp chopped coriander and 1 tbsp parsley, then let cool before blending to a coarse puree.

   Time: PT13M

   Temperature: Medium heat

4. Prepare Shrimp Filling

   Heat 1 tbsp olive oil in a skillet. Add 1 kg peeled shrimp, 3 minced garlic cloves, 1 tsp sweet paprika, 1 tsp ground ginger, 1 tsp ground cumin, 1 tsp pepper, 1 tsp salt, and 1 tsp turmeric. Sauté quickly (6‑8 minutes) until shrimp turn pink. Remove from heat, stir in 1 tbsp chopped parsley and 1 tbsp chopped coriander. Cool completely.

   Time: PT10M

   Temperature: Medium heat

5. Prepare Tuna‑Potato Filling

   Take half of the cooled mashed potatoes (≈500 g). Fold in the drained contents of 2 cans tuna, 1 small chopped onion, 1 tbsp chopped parsley, and 50 g tartar cheese with herbs. Mix until evenly combined. Optionally add chopped hard‑boiled egg or olives for extra texture.

   Time: PT5M

6. Prepare Salmon‑Potato Filling

   Combine the remaining mashed potatoes with 200 g smoked salmon pieces, 0.5 tsp black pepper, and 1 tbsp chopped chives. Add 50 g tartar cheese with herbs and stir gently to keep salmon chunks intact.

   Time: PT5M

7. Make Flour Glue

   In a small bowl, whisk together 4 tbsp all‑purpose flour with 2 tbsp water until smooth. This paste will be used to seal the edges of each brick.

   Time: PT2M

8. Assemble the Briques

   Lay a spring‑roll wrapper on a clean surface. Place about 1 tbsp of the chosen filling near the bottom edge. Add a small piece of the appropriate cheese (Kiri for beef, chicken, shrimp; tartar cheese for tuna, salmon). Fold the sides inward, then roll tightly, using the flour glue to seal the final edge. Shape each brick as follows: - Salmon: flat “wallet” shape. - Tuna: tight cigar roll. - Beef: larger roll. - Shrimp: triangular fold. - Chicken: mini wallet/crepe shape. Repeat for all fillings.

   Time: PT30M

9. Wrap and Freeze

   Place each sealed brick onto a sheet of parchment or wax paper, then roll the paper around it to protect from freezer burn. Transfer the wrapped bricks into zip‑top freezer bags (1 L size), label with filling type and date, and freeze.

   Time: PT10M

10. Fry (Optional, When Ready to Serve)

    Heat neutral oil in a deep pan to 180 °C (350 °F). Fry frozen bricks in batches for 3‑4 minutes, turning once, until golden and crispy. Drain on paper towels and serve hot.

    Time: PT15M

    Temperature: 180°C

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

22 g

Fat

12 g

Fiber

2 g