Antioxidant Rich / Digestion Helper
Makes 32 small samosas – good for a crowd
An abundance of lively fresh herbs, anti-oxidant power houses sweet potatoes & red onions, heart helper garlic, lean turkey mince and super spice turmeric fused to fill my delicious nutritious baked samosas. Utilizing flour tortillas in place of pastry, and feel free to go with your personal preference of tortilla.
Turmeric can rapidly increase the antioxidant capacity in your body, which will really work along side the sweet potato, red onion, coriander, parsley, and mint as all these are abundant in anti-oxidant ammo!
CORIANDER – A great source of vitamin K (great for bones and teeth). It’s also high in antioxidant vitamins A & C, which promote healthy immune system function. Coriander is also beneficial for people suffering with skin disorders (eczema and dryness). Coriander is also good for stimulating our digestion system.
PARSLEY – The vitamin C content is higher than oranges (53% of your recommended daily intake in 30g of fresh parsley). Within the same 30g you will get 553% of your daily intake for vitamin K (healthy bones). It’s packed full of antioxidants, vitamin A, folate, iron. and can help neutralize carcinogens. Containing a high amount of enzymes, parsley benefits digestive activity .
FRESH MINT – One of mint’s best attributes is it’s anti-oxidant properties. Fresh mint also may help healthy digestion due to it being an anti-inflammatory. Mint also stimulates digestive enzymes which absorb nutrients from food, consuming fat and converting it into usable energy, which may help with weight management.
RED ONION – Any dark fruit or vegetable is going to be anti-oxidant rich, but with the red onion it also contains a bioflavanoid called Quercetin. Quercetin has been found to contain anti : fungal / bacterial / inflammatory, and cancer fighting properties. One study suggests that half an onion a day could reduce the risk of stomach cancer by 50%. (SOURCE:
2 packs of 8 white flour tortillas
60g fresh coriander, finely chopped
60g fresh parsley, finely chopped
10g fresh mint leaves, finely chopped
2 red onions, finely chopped
5 garlic cloves, finely chopped
200g frozen petit pois
3 small sweet potatoes, peeled & chopped
500g turkey mince
1 tbsp turmeric
1 tbsp chilli flakes
Preheat your oven to 200c / 180c (fan) / Gas Mark 6
- In a small saucepan get your sweet potatoes in boiling water and cook until soft. Mash with a tsp of coconut oil if you have it, alternatively a tablespoon of olive oil- along with some salt & pepper. Set aside.
- Next fry your onions in a little olive oil, with the turmeric and chilli flakes, over a medium heat until they are translucent and soft (around 5-7 minutes).
- On the final minute of cooking the onions add the garlic. Remove from the heat and set aside.
- Brown the turkey mince until completely cooked through and then add the peas continuing to cook for a couple more minutes.
- In a large mixing bowl now combine your cooked sweet potato mash, onions, turkey & peas, and now add your fresh chopped herbs. Mix well with a spoon to combine thoroughly.
- On a clean surface, lay a tortilla down and run a knife vertically down the centre, creating two semi-circles. Place a tablespoon of the filling in the centre of each semi-circle. Dab water around the edges of the tortilla. Fold the tortilla vertically and squish the edges together to seal the samosa. You could also crimp the edges, pressing hard, if you have any difficulty sealing the edges. Repeat this step until all your tortillas have been transformed into samosas.
- Brush both sides lightly with olive oil, place onto baking sheets and into the oven for 20 minutes, turning once at halfway mark.