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Veggie Samosas with Avocado Cilantro Sauce
Contributer
Tara Snyder
Profile
bearnecessities___
Difficulty
Advanced
Categories
Recipe
,
Vegetarian
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INGREDIENTS
Filling
1 ½ cups of red skin potatoes skins removed and cubed
1 bag of
Stahlbush Island Farms Sweet Potatoes
1 ⅓ cup of
Stahlbush Island Farms Diced Onions
1 ½ cups of
Stahlbush Island Farms Frozen Peas
2 tablespoons of olive oil
1 clove of garlic minced
1 ¼ teaspoon of curry powder
⅛ teaspoon of harissa powder
Sprinkle of ginger powder
Sprinkle of cardamom
2 packages of egg roll wraps
Olive oil for brushing
Avocado cilantro sauce
1 ripe avocado pit removed
⅓ cup of plain yogurt
4 tablespoons of tahini
⅓ cup of cilantro roughly chopped
1 teaspoon of lemon juice
¼ cup + 2 tablespoons of water
Salt and pepper to taste
INSTRUCTIONS
Samosas
Preheat oven to 425.
Using a medium to large pot with water filled almost to the top add in the both varieties of potatoes and cook until softened.
Once down cooking remove from heat, strain, and put into a large bowl and mash
While the potatoes are cooking add the olive oil and peas to a pan and saute until softened. Add in garlic and cook until fragrant, about a minute.
Once the peas are done cooking add the peas and garlic to the same bowl as the mashed potatoes.
Mix in spices and salt and pepper.
Prepare a baking tray with parchment paper or a silicone baking mat
Using a cookie scoop add a bit of the filling to one egg roll wrapper at a time and fold in half. Fold the edges in slight and bunch of the center
Repat this process until you’ve ran out of filling.
Brush each samosa with a little bit of olive oil and bake for 12-15 minutes or until golden brown.
While the samosas are baking, prepare the sauce.
Avocado cilantro sauce
Add all of the ingredients together in a high-speed blender or food processor and blend until smooth and creamy
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