NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey (93% lean)

0.5 cup Yukon gold potato

0.25 cup green peas

0.5 medium whole wheat tortilla

0.5 cup non-fat Greek yogurt

1 tbsp fresh cilantro

0.13 tsp avocado oil

0.5 tsp cumin seeds

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

0.5 tsp fresh ginger

PREPARATION

• 1

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

• 2

  Boil the diced Yukon gold potato in a small pot of water for 8 minutes until tender, then drain.

• 3

  In a non-stick skillet over medium heat, add the avocado oil and cumin seeds, allowing them to toast for 30 seconds.

• 4

  Add the ground turkey and grated fresh ginger to the skillet, cooking until the turkey is fully browned and crumbled.

• 5

  Stir the cooked potatoes, green peas, garam masala, turmeric, sea salt, and black pepper into the turkey mixture.

• 6

  Cut the whole wheat tortilla into three even strips.

• 7

  Fold each strip into a triangle pocket, fill with the turkey and potato mixture, and seal the edges with a small amount of water.

• 8

  Place the samosas on the prepared baking sheet and bake for 12 to 15 minutes until the edges are golden and crisp.

• 9

  While the samosas bake, whisk together the Greek yogurt, chopped cilantro, and lemon juice in a small bowl to make the chutney.

• 10

  Serve the warm samosas immediately with the chilled cilantro chutney on the side.