Baked Vegetable Sambusa

2 tsp olive oil

1 small onion, finely chopped

1 clove garlic, crushed

1 tsp ginger, finely grated

¼ tsp ground coriander

¼ tsp ground cumin

½ tsp garam masala

¼ tsp ground chili powder optional

1 small potato, finely diced

1 small carrot, diced

2 tbsp water

1 small handful frozen peas

Pinch of salt

Pinch of pepper

12 filo sambusa wrappers (~10g each wrapper)

Olive oil for brushing

• Heat olive oil in a frying pan over medium heat. Add the onion and cook until soft and golden brown, stirring often to prevent burning.
• Add the garlic and ginger, stir and cook for about 1 minute.
• Add the spices, stir and cook for about 1 minute before adding the diced potatoes, carrot and 2 tbsp water. Reduce the heat to low and cover.
• Cook for about 10-15 minutes until the potato and carrots are soft. Add a little more water if needed. Stir often.
• Add the frozen peas and cook for 1-2 minutes.
• Pre-heat the oven to 200°C.
• Line a baking tray with non-stick baking paper or foil.
• Unroll 1 sambusa wrapper at a time, filling with about 2 tablespoons of filling
• Fold the wrapper into a triangle shape, brush with a small amount of oil, and place on baking sheet
• Bake for 15-20 minutes until golden brown.

Nutritionist Comment: Baking sambusas reduces the fat and unhealthy compounds formed when frying. Anytime you have the option to bake or fry a food, choose to bake.

Calories: 150

Carbohydrates: 24g

Sugar: 2g

Fiber: 2g

Total Fat: 4g

Saturated Fat: 1g

Protein: 4g

Sodium: 230mg