A tasty low fat variation on traditional samosas.
Ingredients:
4c potatoes, diced (approx. 4 large potatoes)
2 large sweet potatoes, diced
1c 0%fat basmati rice
1 head broccoli, chopped small
1 can summer sweet peas
2c carrots, grated
1tsp ginger
1tsp coriander
1tsp cumin
1tsp garlic salt
2tbsp curry
Rice Paper
Dipping Sauce of your choice. We used a sweet chili sauce.
Preparation:
Boil potatoes until soft, but not mushy. They should retain their shape when mixed with other ingredients.
Prepare rice as per instructions, using juice from can of peas as part of boiling liquid. Can use water or chicken stock for the remainder of the liquid.
Add peas, carrots, and broccoli into large pot and mix well.
Once cooked add potatoes and rice to vegetable pot, sprinkle with spices and mix well.
Carefully prepare rice paper as per instructions and lay flat. Fill with rice/potato/vegetable mixture. Shape as desired. We experimented with 'rolls' and 'bundles'.
Place in oven at 350F until warmed through. Approximately 15-20 minutes.
Serve with your favourite fat-free dipping sauce and enjoy!
We had some fun making these into different shapes. They were like little flavour presents!
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