Indian Empanadas
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
Introduction
nice mix of spanish and indian cuisine in a healthy meal nice mix of spanish and indian cuisine in a healthy mealNumber 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.
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.