NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Ground turkey

0.5 cup Russet potato

0.25 cup Green peas

0.25 tsp Avocado oil

0.25 tsp Cumin seeds

0.25 tsp Turmeric powder

0.25 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sheets Phyllo dough

0.25 cup Plain Greek yogurt

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Boil the diced potatoes in water until tender, then drain and set aside.

• 3

  In a skillet over medium heat, add avocado oil and cumin seeds until fragrant.

• 4

  Add the ground turkey, breaking it up and cooking until browned and cooked through.

• 5

  Stir in the boiled potatoes, peas, turmeric, garam masala, sea salt, and black pepper.

• 6

  Lay out phyllo sheets, cut into long strips, and place a spoonful of filling at one end.

• 7

  Fold into triangles and place on the baking sheet, lightly spraying with oil.

• 8

  Bake for 12-15 minutes until the pastry is golden and crispy.

• 9

  Whisk together Greek yogurt, cilantro, and lime juice to create the zesty chutney.