NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground turkey

0.5 cup Russet potato

0.25 cup Frozen green peas

0.25 tbsp Avocado oil

0.25 cup Yellow onion

1 tsp Fresh ginger

1 tsp Garlic

0.5 tsp Cumin seeds

0.5 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Sea salt

1.5 sheets Phyllo dough

0.5 cup Plain Greek yogurt

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Peel and dice the potato into small 1/4-inch cubes, then boil in salted water for 5-7 minutes until tender but firm; drain and set aside.

• 3

  In a large skillet over medium heat, add the avocado oil and cumin seeds, allowing them to sizzle for 30 seconds.

• 4

  Add the diced onion, ginger, and garlic to the skillet, sautéing until the onion is translucent.

• 5

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

• 6

  Stir in the cooked potatoes, frozen peas, garam masala, turmeric, and sea salt, mashing a few potatoes to help the mixture bind together.

• 7

  Lay out one sheet of phyllo dough, lightly mist with oil, and stack the remaining sheets on top; cut the stack into 3 long vertical strips.

• 8

  Place a portion of the turkey and potato filling at the bottom of each strip and fold diagonally into a triangle shape, repeating until the strip is finished.

• 9

  Place the samosas on the prepared baking sheet and bake for 15-18 minutes, turning halfway through, until the pastry is golden and crisp.

• 10

  While baking, prepare the chutney by whisking together the Greek yogurt, chopped cilantro, and lime juice in a small bowl.

• 11

  Serve the hot samosas immediately with the cooling yogurt chutney on the side.