Potato, shallot and garlic samosas, with green peas
Nutritional Info
- Servings Per Recipe: 25
- 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
View full nutritional breakdown of Potato, shallot and garlic samosas, with green peas calories by ingredient
Introduction
These samosas are baked, not fried, which saves calories! These samosas are baked, not fried, which saves calories!Number of Servings: 25
Ingredients
-
1 large potato, diced
1 tbsp peanut oil (*vegetable oil or olive oil will also work)
2 shallots, finely chopped
1 garlic clove, finely chopped
4 tbsp coconut milk
1 tsp Thai red curry paste
3/4 cup frozen peas, thawed
juice of 1/2 lime
25 samosa wrappers
salt and pepper to taste
oil, for brushing
Directions
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.