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RITZ Samosa Snacker

Prep time

30 min

Total time

30 min

Servings

Makes 3 servings, 4 topped crackers (70 g) each.

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    Ingredients
    • 3 Yukon gold potatoes (340 g), cooked, peeled
    • 1 Tbsp. olive oil
    • 1 serrano pepper or Thai chili pepper, seeded, finely chopped
    • 2 tsp. grated gingerroot
    • 1/2 tsp. EACH chili powder, garam masala, ground cumin and salt
    • 3/4 cup frozen small peas (Do not thaw.)
    • 1/4 cup chopped fresh cilantro plus 12 leaves for garnish
    • 4 tsp. fresh lemon juice
    • 12 Ritz Crackers
    • 1 Tbsp. tamarind chutney
Preparation
  • Mash  potatoes lightly, leaving a few small chunks; set aside.
  • Heat  oil in large skillet on medium heat.  Add peppers and ginger; cook and stir 30 seconds. Stir in dry seasonings.  Add potatoes and peas; stir.  Cook 3 min. or until heated through, stirring occasionally.  Remove skillet from heat.  Add chopped cilantro and lemon juice; mix well.  
  • Spoon  1/2 cup potato mixture evenly onto crackers; top with chutney and cilantro leaves. 
  • Cool  remaining potato mixture, then refrigerate up to 3 days before using as desired.

Nutrition Notes

Enjoy the great taste of eating well in these buttery crackers topped with the spiced vegetable flavors of samosas.

Recipe Tips

How to Use the Leftover Potato MixtureUse the leftover potato mixture to prepare traditional samosas. Or, you can reheat the potato mixture and serve it as a hot side dish.

NotePrepare these sliders using your favorite homemade or store-bought tamarind chutney.  Or you can instead prepare this delicious recipe using mint chutney.

Special ExtraTop these savory sliders with homemade pickled red onions.  To prepare, combine 1/2 cup thinly sliced red onions, 1 Tbsp. white vinegar and 1/4 tsp. sugar in small microwaveable bowl. Microwave on HIGH 30 sec.  Let stand 5 min., stirring occasionally.  Store in airtight container in refrigerator for up to 1 week.  Makes 1/3 cup.

424620
Amount per serving Calories 130
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Carbohydrate 17g
Fibre 1g
Sugars 2g
Protein 2g
Cholesterol 0mg
Sodium 250mg
Potassium 3% DV
Calcium 2% DV
Iron 5% DV

This recipe features:

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