2016.07.03 Samosa; Bell Pepper, Cabbage, Chia, Cilantro, Coconut, Pea, Potato, Spinach
Shopping Cart (Products are suggestions, substitute as needed):1 jar Frontier Organic Curry Powder
1 box Kikkoman Panko Bread Crumbs
1 jar Maple Grove Farm Organic Citrus Coconut Dressing
1 pkg Dang Toasted Coconut Flakes
1 jar Tom Douglas Tangy Tamarind Barbecue Sauce
1 jar Red Pepper, Roasted
1 can Whole Foods 365 Canned Peas
1 pkg Whole Foods Spinach, Baby
1 pkg Red Cabbage, Shredded
1 bunch Cilantro
1 Sweet Potato
(plus anything missing from the staples list)
Fridge/Pantry Staples:Toasted Sesame Oil
Large non-stick fry pan, 2 tablespoons sesame oil
3 cups (1 potato) Sweet Potatoes, diced
1/4 cup Peas
1/3 cup Breadcrumbs
1/4 cup Tamarind Sauce
1/2 pkg. Baby Spinach
1/2 cup Red cabbage, chopped
1 jar Red Pepper, Roasted, diced into 1/4" pieces
1/2 cup (12-15 sprigs) Cilantro, destem and roughly chop
2 tablespoons (1/8 cup) Coconut Flakes
1 tablespoon Chia Seeds 'Egg'; place in small prep bowl, add 3 tablespoons water, stir, and soak at least 3 minutes
Combine baby spinach & red cabbage into medium prep bowl
Sweet Potatoes -Put potatoes in small pot and cover with 2" of lightly salted water.
Bring to boil and cook 10 minutes.
Rinse with cold water.
Place in large prep bowl.
Mash the potatoes.
Samosa -To prep bowl with potato, add the chia 'egg'.
Add bread crumbs.
Add salt & pepper to taste.
Mix all until cohesive.
Form into 4 patties about 1/2" thick, then place into refrigerator.
Salad -To medium prep bowl add baby spinach, red cabbage, diced roasted red pepper, and cilantro.
Drizzle with 1/2 of the dressing.
Salt & pepper to taste.
Mix to combine.
Samosas -Pre-heat large skillet, with oil, to medium heat.
Cook 5 minutes on each side.
Plating:Distribute salad between each plate and sprinkle with coconut flakes
Add a dolop of the tamarind bbq sauce to each plate.
Divide the samosas between each plate onto the tamarind sauce.