Title: Samosas, curried vegetable
Yield: 6 servings
Source: cooking light
Combine potatoes, lentils, mint, curry powder, butter, salt and cumin. Fold in peas.
Working with one egg roll wrapper at a time (cover remaining wrappers to prevent drying), cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towels. Serve with chutney.
Yield: 4 servings (serving size: 5 samosas and about 1 tablespoon chutney)
fat 2.6g (sat 0.9g, mono 0.5g, poly 0.2g)
protein 11g, carb 58.3g, fiber 5.4g
chol 29mg, iron 4.6mg, sodium 574mg, calc 43mg