NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey

0.5 cup Yukon gold potato

0.25 tsp olive oil

0.5 tsp cumin seeds

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 whole small whole wheat tortillas

0.33 cup non-fat Greek yogurt

0.25 cup fresh cilantro

1 tbsp fresh mint

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Finely dice the Yukon gold potato into small 1/4-inch cubes to ensure they cook quickly.

• 3

  In a non-stick skillet over medium heat, add the olive oil and cumin seeds, toasting for 30 seconds until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned.

• 5

  Stir in the diced potatoes, turmeric, garlic powder, sea salt, and black pepper; cover and cook for 5-7 minutes until potatoes are tender.

• 6

  Cut each whole wheat tortilla into three long strips. Place a spoonful of the turkey-potato mixture at the end of a strip and fold diagonally into a triangle shape, tucking the end in.

• 7

  Place the samosas on the prepared baking sheet and bake for 12-15 minutes, flipping halfway through, until the edges are golden and crispy.

• 8

  While baking, prepare the chutney by blending the Greek yogurt, fresh cilantro, fresh mint, and lime juice in a small food processor until smooth.

• 9

  Serve the hot samosas immediately with the zesty chilled chutney for dipping.