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By Martyna Angell

These are a healthy and tasty alternative to the traditional fried or ready to bake samosas. My version is made with rice syrup and baked until crisp under the oven grill. Perfect for an afternoon snack, an out-of-the-ordinary starter or even dessert, just use a little lime juice or syrup for dipping instead of chilli sauce.

+ Ingredients

1 cup frozen shelled edamame (soya beans)
¼ cup shredded coconut
¼ water, plus extra for brushing
1 tablespoon honey or rice syrup
7 (6inch / 15cm square) sheets spring roll pastry
TO SERVE

Sweet chilli or Sriracha sauce

Place edamame into a medium saucepan and cover with water. Place over medium high heat and bring to a boil. Reduce heat to medium and simmer edamame for another 3 minutes. Drain and transfer into a bowl of a food processor - you can use a jug and stick blender for this, too. Blend until edamame is smooth. Add coconut, water and brown rice syrup. Mix well to combine.

Cut each sheet of the spring roll pastry in half across to form 2 even-sized rectangles. Place 2 teaspoons of edamame coconut filling into one corner of each pastry. Fold the pastry over to form a triangle at one end. Gently press the filling to the edges of the triangle and fold the triangle onto itself in half. Roll up the triangle (long edge). Brush remaining pastry with water and fold over the flaps. Repeat with the remaining samosas.

Grill on high (oven grill pre-heated to 200C, 180C fan-forced) for 2-3 minutes on each side, or until the pastry is starting to turn golden brown around the edges. Remove from oven and transfer to a serving dish.

Serve Coconut and Edamame Samosas with some sweet chilli or sriracha sauce.

Serves: 4 (makes approx. 14)

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins

 

For more of Martyna's recipes for healthy living, visit Wholesome Cook.