Monday Munchies: Lamb Roasted Rice Samosas

Our resident healthy chef Jette Virdi is back with another delicious recipe for us to share with you. This is a great one to try for a light bite or along side Winter vegetables. If you cook any of the recipes featured on mintmag.ie then do show us with the hashtag #cookmintmag!

Ingredients

Left over roasted lamb, cut into small pieces
a knob of coconut oil
1tsp cumin seeds
6 leaves of kale, chopped finely
2 cups of cooked rice/lentils
8-10 rice paper sheets
mint leaves
coconut oil for glazing

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 Method

1. Pre-heat oven to 180C
2. In a frying pan gently fry off the coconut oil, cumin and kale. Mix with the rice/lentils and lamb pieces.

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3. Fill a flat bowl with boiling water and one at a time, submerge the rice paper in it till they go clear and are cooked. Remove from water, put a spoonful of lamb mixture and 1 or 2 mint leaves on top then fold the parcel. Brush with coco oil and repeat.

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4. Pop into the oven for 10 minutes, turn over and put in for another 10 minutes. Serve with fresh vegetables and eat whilst hot.

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Known for her styling skills, Jette Virdi is a relative newbie to the Dublin creative scene. Having landed on our shores January 2013 she spent the year back and forth to Mexico and it was only later in the year that she decided to stay. Since then it’s been a whirlwind of working on cookbooks (Sharon Hearne Smith, Donal Skehan and Neven Maguire), magazines (Bash, Image Interiors + Living + more) as well as tv shows (Rachel Allen). She regularly holds food + design workshops in Dublin and food festivals all over the country as well as styling events for all manner of good things. To find out more about here work follow her on twitter: @woodandc and check out her website: http://jettevirdi.com.

 

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