| Ingredients: | Serving: | Marinade: | Serving: |
|
Lean lamb/ chick mince |
250 g (8 taels) |
Black pepper |
Few pinches |
|
Onion (finely chopped) |
1/2 pc |
Salt |
1/3 tsp |
|
Shallot (finely chopped) |
2 pcs |
Coriander cumin powderwine |
1/2 tsp |
|
Corianfer (finely chopped) |
1/2 cup |
Tumeric, ground |
1/3 tsp |
|
Garilc crushed |
1/2 tsp |
||
|
Ginger, crushed |
1/2 tsp |
||
| Green chili, chopped |
1 pc |
|
Crust: |
Weight: |
|
Samosa Sheet |
16pcs |
|
Plain flour |
1 tbsp |
Method:
- Pre-heat an oven to 180℃
- Marinate mince in the marinade for 20 mins. Then, cook it with 1/3 bowl of water on medium heat, and occasionally stir it with spatula to break it up, for 10-15 mins.
- Let aside cool down for 3-4 hours.
- Stir-in onion, shallot and coriander to the cooled mince
- Prepare a glue-like paste for Samosas by mixing plain flour with a little bit of water
- Fold 1 samosa sheet into cone shape and fill with 1 tbsp of mixed mince. Seal the open end with the paste to from a triangular samosa. Repeat with the remaining sheets and filling (Roughly 16 Samosa in total)
- Spray oil on the samosas using oil spray (To reduce the amount of oil used) and bake for-6-7mins on each side or until golden brown surface. Ready to serve.
Portion exchange (2 Samosas)
Carbohydrate 2 portions
Protein 1 portion
Acknowledgement:
Recipe provided by: Centre for Nutritional Studies, School of Public Health and Primary Care, Faculty of Medicine, CUHK