Here is a tasty way to use leftover potatoes that is low in fat and can be packed in lunches or served as an appetizer with your favorite dipping sauce or with our Peach Chutney.
Makes 15 small samosas.
- 1 small leftover baked potato, peeled and riced
- 1 Tbsp toasted sesame oil (divided use)
- 1/4 c finely chopped green onion
- 2 cloves garlic, finely chopped
- 2 veggie franks, coarsely grated (We use Cedar Lake Deli-Franks.)
- 1 tsp sugar
- 2 tsp soy sauce
- 1 tsp nutritional yeast (optional)
- 1/2 tsp grated fresh ginger
- 1/8 tsp red pepper flakes
- 1 recipe for our Low Fat Pie Crust
- Place the riced potato in a medium bowl, and stir in 1 teaspoon of the sesame oil, the green onion, garlic, grated franks, sugar, soy sauce, nutritional yeast, ginger and red pepper flakes. Blend until well-incorporated.
- Preheat oven to 350 degrees F.
- Roll out the dough on lightly floured wax paper until it is 1/8 inch thick. Cut 2-inch circles using a biscuit cutter or small glass. Re-roll the scraps until you cut about 15 circles.
- Place a rounded teaspoon of filling in the center of each circle. Fold each in half, pinch the edges together, and place on a large un-greased baking sheet. Flatten slightly and pierce each with a fork. Use the fork to press around the edges of the samosas once more.
- Brush with the remaining 2 teaspoons of sesame oil. Bake 15 minutes. Flip over and bake another 5 minutes or until lightly browned. Serve warm, at room temperature, or hot. Serve as is, or with our Peach Chutney or the dipping sauce of your choice.