Potato, shallot and garlic samosas, with green peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
1 large potato, diced1 tbsp peanut oil (*vegetable oil or olive oil will also work)2 shallots, finely chopped1 garlic clove, finely chopped4 tbsp coconut milk1 tsp Thai red curry paste3/4 cup frozen peas, thawedjuice of 1/2 lime25 samosa wrapperssalt and pepper to tasteoil, for brushing
1. Preheat oven to 425 degrees
2. Bring a small pan of water to boil. Add the diced potato and cookk for 10-15 minutes, until tender. Drain and set aside.
3. Meanwhile, heat the peanut oil in a large frying pan and cook the shallots and garlic over medium heat, stirring occasionally for 4-5 minutes until softened and golden.
4. Add the drained diced potato, coconut milk, red curry paste, peas and lime juice to the pan Mash together coarsely with potato masher or wooden spoon. Season to taste with salt and peper and cook over low heat for 2-3 minutes, then remove from heat and set aside until the mixture has cooled a little.
5. Lay a samosa wrapper on your work surface. Place 1-2 tsp of the mixture on the center of the wrapper. Fold the end closest to you over the mixture, then fold the opposite side over. Fold the right and left sides under, to make a square pocket. Brush the top with oil. Place on baking sheet. Prepare remaining samosas the same way.
6. Bake for 15 minutes, until pastry is golden and crisp. Allow to cool slightly before serving.
Makes 25 servings.
Number of Servings: 25
Recipe submitted by SparkPeople user GOODMAR.
2. Bring a small pan of water to boil. Add the diced potato and cookk for 10-15 minutes, until tender. Drain and set aside.
3. Meanwhile, heat the peanut oil in a large frying pan and cook the shallots and garlic over medium heat, stirring occasionally for 4-5 minutes until softened and golden.
4. Add the drained diced potato, coconut milk, red curry paste, peas and lime juice to the pan Mash together coarsely with potato masher or wooden spoon. Season to taste with salt and peper and cook over low heat for 2-3 minutes, then remove from heat and set aside until the mixture has cooled a little.
5. Lay a samosa wrapper on your work surface. Place 1-2 tsp of the mixture on the center of the wrapper. Fold the end closest to you over the mixture, then fold the opposite side over. Fold the right and left sides under, to make a square pocket. Brush the top with oil. Place on baking sheet. Prepare remaining samosas the same way.
6. Bake for 15 minutes, until pastry is golden and crisp. Allow to cool slightly before serving.
Makes 25 servings.
Number of Servings: 25
Recipe submitted by SparkPeople user GOODMAR.
Nutritional Info Amount Per Serving
- Calories: 46.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 6.2 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.5 g
- Protein: 1.7 g
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