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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 413.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 158.2 mg
  • Total Carbs: 98.6 g
  • Dietary Fiber: 16.3 g
  • Protein: 13.3 g

View full nutritional breakdown of Indian Empanadas calories by ingredient
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Indian Empanadas

Submitted by: COOKINWDRSARA

Introduction

nice mix of spanish and indian cuisine in a healthy meal nice mix of spanish and indian cuisine in a healthy meal
Number of Servings: 1

Ingredients

    Cauliflower stuffing:
    2 cups of cauliflower florets, ground in food processor
    1/2 cup of coarsely chopped baby portabella mushrooms
    1/2 cup onion
    1 tbsp peas
    1 tsp salt
    1 tsp garam marsala
    1 tsp cumin
    1 tsp coriander
    1 tsp minced ginger
    1/2 tsp paprika
    1/2 tsp tumeric
    1/2 tsp powdered red pepper
    1/4 tsp black pepper
    1 tbsp lemon juice
    1/2 tsp cinnamon

    1 plantain
    Pam
    1/2 tsp salt

Directions

1- To a pot of boiling water, add a whole plantain. Boil for 30-45 minutes.

2-Spray a pan w Pam and saute cubed onions until transparent. Add cauliflower which has been chopped to rice like consistency in a food processor along with chopped mushrooms and peas. Add all spices and stir frequently until stuffing reaches the desired consistency.

3-Allow plantain to cool. Mash in a food processor with 1 tbsp salt. Roll plantain into a ball.

4-Place ball onto a non stick surface and flatten to about 1/4 to 1/2 inch.

5-Take some stuffing and place in center of circle. Fold over and using a fork, press down on the edges to seal.

6-Bake in oven on parchment paper for about 20 minutes at 350. Flip the empanada every 10 minutes until cooked.

7-Serve over excess stuffing. Enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user COOKINWDRSARA.






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