Samosa Bites

• Vegetarian

• Produce

  • 3 tbsp Cilantro
  • 2 Garlic cloves
  • 2 tsp Ginger
  • 1 Onion, medium
  • 1/4 cup Peas, frozen
  • 2 Potatoes, large

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 20 Phyllo shells, Mini

• Baking & Spices

  • 1/4 tsp Chili powder
  • 2 tsp Curry powder
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on foodpleasureandhealth.com

Description

Ingredients

• 20 mini phyllo shells
• 2 large potatoes, boiled and peeled and chopped
• 1 medium onion, thinly sliced
• ¼ cup frozen peas
• 2 garlic cloves, minced
• 2 teaspoon ginger, grated
• 1 tablespoon canola oil (or any other neutral oil)
• 2 teaspoon curry powder
• 3 tablespoon chopped cilantro
• 2 tablespoon lemon juice
• ¼ teaspoon chili powder, optional
• salt, to taste

Directions

• In a skillet, heat oil over medium heat. Sauté onion for 3 minutes then add garlic and ginger.
• Saute them together until onion is translucent.
• Add potatoes to the skillet and gently mash it.
• Season with salt, curry powder, and chili powder and cook for 3 minutes.
• Add frozen peas and cilantro to the skillet and cook for additional 3 minutes.
• Remove from the heat and add lemon juice.
• Taste and season as necessary. Keep the mixture aside.
• Preheat the oven to 350F.
• Remove the shells from packaging and bake empty shells on a baking tray for 5-8 minutes (or follow the back of your phyllo shells packaging).
• Remove from the oven and when cool enough to handle, fill shells with about 1 tablespoon potato fillings.
• Serve it warm.