Mushroom and sweetcorn crackers By Dapur Sinolin

Mushroom and sweetcorn crackers By Dapur Sinolin

Ready in 40 minutes

Cooking time 25 minutes

Preparation time 15 minutes

Make 10 crackers


  • 500 ml of Sinolin cooking oil
  • 5 onions, peeled and finely chopped
  • 5 cloves of garlic, finely chopped
  • 425 grams of mushrooms, finely chopped
  • 1 fresh celery stalk, just leaves
  • 40 grams of cashew nuts, chopped
  • 1 cup of sweet corn
  • 10 sheets of filo pastry
  • 10 pcs chives
  • ½ tsp salt
  • 1 tsp sugar
  • ¼ tsp pepper


  1. Heat cooking oil in a pan on medium heat and stir fry onions and garlic, add salt and some sugar, continue stir frying for another 3-4 minutes until the onions and garlic become tender.
  2. Increase the heat and add chopped mushrooms, corn, cashew nuts and celery leaves. Cook and stir well for about 6 minutes, until the liquid evaporates and the mushroom are
  3. Take a piece of filo pastry and place 1 tablespoon of the mushroom and sweetcorn on it then the roll pastry. Cover and tie the ends to form a cracker shape. Repeat the same process with the rest of the pastry sheets.
  4. Fry in hot oil for 10 minutes or until golden brown, do not forget to flip the pastry until it cooks evenly.
  5. Lift and drain the oil, let stand for 3 minutes and your favourite sauce. Enjoy!

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