Sweet Potato-Edamame Mini-Samosas

posted in: Recipes, Snacks, Various Snacks | 5
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Spinach and mushrooms. Lentils and brown rice. Mushrooms and broccoli. Peaches and strawberries. Mangos and avocados. Spinach and artichokes. Tomatoes and basil. Some vegetable and fruit combinations were made to go together. Another great combination is sweet potatoes and edamame, a sweet-creamy-nutty combination that has a special affinity for spices.These are some extremely non-authentic samosas, encased as they are in won-ton wrappers. The won-ton wrappers make these really easy to put together, though. Also, these freeze well, which is good, as this recipe makes a lot.

Sweet Potato-Edamame Mini-Samosas

2 tablespoons oil
1 small yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
1 or 2 jalapeños, finely diced
2 teaspoons fresh ginger, minced
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon  turmeric
1/8 teaspoon cinnamon (optional)
1 medium sweet potato, about 3/4 pound, peeled and diced to 1/2 inch
2 small potatoes, about 3/4 pound, peeled and diced to 1/2 inch
3/4 cup shelled edamame (if frozen, no need to thaw)
1/2 cup water
3/4 teaspoons salt
1/2 teaspoon amchoor powder or 1 tablespoon lemon juice
1 package wonton wrappers
canola oil

Heat oil in a large, deep skillet with a lid. Add onion and cook over medium-high heat until onion is just becoming tender. Turn heat down and continue to cook until onion is soft and starting to brown, 7-10 minutes. Turn heat back to medium, add garlic, jalapeños and ginger and cook 2 minutes. Add cumin seeds, garam masala, turmeric and cinnamon and cook 1 minute.

Add sweet potatoes and potatoes, edamame and water. Bring to a low boil, reduce to a simmer and cover. Cook for 10-15 minutes until potatoes are tender. Remove cover and stir frequently while cooking remaining water off.

When excess water is gone from the pan, turn off heat and mash filling with a potato masher. Mash lightly, as you want to leave most of the edamame intact. Stir in salt and amchoor powder. Taste and adjust spices. Allow mixture to cool slightly.

Fill a small bowl with water. Lay out 8 or so wonton wrappers. If one side of the wrappers is heavily cornstarched, put this side down.

Place a level tablespoon of filling in the center of each wonton wrapper. Dip your finger in the bowl of water and run a bead of water along two adjacent sides of a wrapper. Bring the dry corner over to the wet corner and press together. Pick up samosa and press the edges together. Flatten slightly. Repeat with remaining samosas, then lay out more wrappers and continue.

At this point, you can freeze some or all of your samosas.

Heat oven to 375 F. Brush each samosa very lightly with oil on both sides. Place on a baking sheet and bake for 12-15 minutes, turning over once.

Serve with chutney.

Makes 48 samosas, 10-12 servings.

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5 Responses

  1. My mouth is watering just looking at those! Wow!

  2. I don’t care how authentic these are but they sound amazing! Sweet potato and Edamame make an awesome combo!

  3. This looks so good, I’ll have to try it asap. I always want to make Samosas. Yum!

  4. Sweet potato and edamame…never tried this combi in wonton wrappers before. I tried banana + peanut butter before in those wrappers though :p

  5. What a great combination. I love that the samosas are baked too. Yet another great use for wonton wrappers!

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