Samosa
Author: Dereck (Caregiver)
Description:
Great for lunch boxes, buffets and snacks.
You can make ahead and freeze until needed.
Ingredients:
g Lo-Dough (HCP added*)
g Turkey, dark meat, raw
g Mushrooms, white, raw
g Onions, raw
g Ground cumin, tesco (HCP added*)
g Paprika
g Garlic Puree (GIA) (HCP added*)
g KetoCal 3:1 Powder
g Oil, olive
g Eggs, chicken, white, raw
g Oil, olive
Directions:
1. Chop the onions and mushrooms into small pieces and fry them in olive oil (14.5g). Once softened, add the garlic, paprika and cumin then cook for another minute, allow to cool in the pan.
2. In a bowl, mix the cooled mushroom mix with the minced turkey and add the ketocal, salt and pepper and mix to combine.
3. Take the lo-dough base and cut it into 3 pieces (thirds) - divide the mushroom mixture between the 3 pieces of lo-dough, keeping the mixture in the middle.
4. Brush the edges with the egg white and fold over to create a samosa triangle being sure to seal all the edges together. Place in the fridge and chill for 1 hour.
5. In a frying pan, heat the 30g of olive oil over med/low heat. Once hot, add the samosas and fry on each side until golden brown - keep turning over every few minutes so you get an even colour and to ensure that the samosa is cooked though.
6. Serve your samosas hot or at room temp. Alternatively, allow to go cold and then freeze until needed.
Nutrition Information (for entire recipe):
Carbohydrate:
6.31
Calories: 641
Fat:
60.32
Protein:
13.21
Ratio:
3.09:1
KetoCal 3:1 Powder3:1 ratioSavoryMain MealSnackMeat
