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Samosas

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PREP TIME: 10 MINS COOKING TIME: 15 MINS CALS PER SERVING: 151 VEGETARIAN FREEZABLE GLUTEN FREE

YES, you read correctly: samosas! Making a simple swap from pastry to tortilla wrap instantly brings down the calories. Filled with fresh ingredient­s, you’ll be reaching for these time and time again.

MAKES 6

2 medium potatoes, peeled and cut into 1cm (½in) dice 75g frozen peas Low-calorie cooking spray ½ onion, diced 1 garlic clove, crushed 1 tsp grated root ginger Generous pinch chilli powder ½ tsp ground coriander ½ tsp ground cumin ½ tsp ground turmeric ½ tsp garam masala 30g fresh spinach Juice of ½ lemon Sea salt 3 low-calorie, gluten-free tortilla wraps, cut in half 1 egg, beaten Fresh coriander, to serve (optional) COOK the diced potatoes in a pan of boiling salted water for 5 minutes, then drain. Cook the peas in boiling salted water and drain. Preheat the oven to 200c/fan 180c/ gas 6 and line a baking tray with greaseproo­f paper. Spray a pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and ginger and cook for 3-4 minutes until softened but not browned, then add the spices and cook for another minute. Stir in the cooked potato and mash it slightly with a fork or the back of a spoon before adding the uncooked spinach, lemon juice and peas. Add a pinch of salt and stir. Brush the edges of the halved wraps with the beaten egg. Fold each half into a cone shape and seal the edge, leaving the top open to add the filling. Divide the filling equally between the wraps, being careful not to over-fill. If you do, you will not be able to seal them properly. Brush the open end of the wraps with more beaten egg, leave for 30-40 seconds until it becomes tacky, then press the edges together firmly. You can use a fork to do this, but carefully so as not rip the wrap. Arrange the samosas on a baking tray. Brush each sealed samosa with plenty of beaten egg, then place in the oven for 10 minutes, or until golden-brown. Serve warm. You can also allow them to cool, wrap in baking parchment and freeze for another day.

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