Baked Sweet Potato and Pea Samoosas with a Sweet Chilli Dipping Sauce
Who can resist a spicy, piping-hot samoosa? In this healthy version of a classic South African snack, veggie-packed samoosas are made with light phyllo pastry, and baked rather than deep fried. Serve with a sweet, spicy dip made with fruit chutney and Knorr Sweet Chilli Salad Dressing.
Feeds
4Person
Preparation time
60Min.
easy
Ingredients
- Samoosas
- 500 g sweet potato, peeled & cubed
- 30 ml canola oil, plus extra for brushing
- 5 ml Robertsons Coriander
- 5 ml Rajah Medium Curry Powder
- 1 ml Robertsons Black Pepper, to taste
- 1 ml Robertsons Atlantic Sea Salt, to taste
- 1 small onion, finely chopped
- 2 garlic cloves chopped
- 1 red chilli, deseeded & finely chopped
- 1 x 50 g sachet Knorr Thick Vegetable Soup
- 80 g peas, blanched
- 20 g fresh coriander, finely chopped
- 1 splash lemon juice
- 16 samoosa pastry cases
- Sweet Chilli Dressing:
- 50 ml Knorr Creamy Sweet Chilli salad dressing
- 30 ml fruit chutney
Preparation method
Nutrition
- Nut Free
- Vegan
- Vegetarian
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