- 2 medium potatoes, peeled and cut into 1cm dice
- 75g frozen peas
- Low-calorie spray cooking oil
- ½ onion, diced
- 1 garlic clove, crushed
- 1tsp grated fresh root ginger
- Generous pinch chilli powder
- ½tsp ground coriander
- ¼tsp ground cumin
- ¼tsp ground turmeric
- ½tsp garam masala
- 30g fresh spinach
- Juice ½ lemon
- 3 low-calorie gluten-free tortilla wraps, cut in half
- 1 egg, beaten
- Cook the potatoes in a pan of boiling water for 5 min, then drain. Cook the peas in a separate pan of boiling water for a couple of min, then drain.
- Heat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with non-stick baking paper. Spray a pan with oil and set over a medium heat. Add the onion, garlic and ginger and cook for 3–4 min until the onion is softened but not browned, then add the spices and cook for another min. Stir in the cooked potato and mash it slightly with a fork or the back of a spoon before adding the spinach, lemon juice and cooked peas. Stir to combine.
- Brush the edges of the halved wraps with some of the egg. Fold each half into a cone shape and seal the edge, leaving the top open to add the filling.
- Divide the filling evenly among the wraps, being careful not
to overfill them (or they won’t seal properly). Brush the open end of the wraps with more egg, leave for 30–40 sec until it becomes tacky, then press the edges together firmly. You can use a fork to do this, but be careful not to rip the wrap. Arrange the samosas on the prepared baking tray.
- Brush each samosa with plenty more beaten egg, making sure the edges are sealed, then cook them in the oven for 10 min or until golden brown. Serve straightaway or cool, wrap in baking parchment and freeze. Defrost before heating through to serve.
Recipe taken from Pinch of Nom by Kate Allinson and Kay Featherstone (Bluebird, £20), which is out now.
Nutrition per serving
Read more on how we calculate nutrition.
150 5.5g 2.7g 0.8g 3.3g 2.4g 0.4g 65mg 24g 1.6mg