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Ingredients
- 1 1/4 cups mashed cooked peeled baking potatoes
- 1/4 cup cooked yellow lentils
- 1 tablespoon minced fresh mint
- 1 teaspoon Madras curry powder
- 1 teaspoon butter, softened
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/2 cup frozen petite green peas, thawed
- 10 egg roll wrappers
- 1 large egg, lightly beaten
- Cooking spray
Details
Servings 4
Preparation
Step 1
To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
3. Working with 1 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 from 1 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.
4. Heat a large cast-iron 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
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