Spicy Potatoes (Samosa filling)

Directions

I wrapped this stuff in whole wheat tortillas to make a sort of multicultural burrito--pita bread might also work well.

Give a large skillet a squirt of Pam, and briefly sauté the onions.

Add the ginger, cayenne, cilantro and water.

Cover, lower heat and simmer gently.

Add more water as the pan dries out and continue to simmer until you have “an odiferous mulch” (about five minutes, stirring occasionally).

Add the other ingredients and turn everything gently with a spatula to mix as it continues to cook.

Add more water if stuff is sticking.

After another 3 to 4 minutes it will be ready to eat.

This served two with leftovers, but there were a few other things for dinner as well.

The original recipe called for a cup of defrosted frozen peas to be added with the ginger and cilantro, but I didn’t have any.

Other vegetables might work as well--lightly steamed carrots, for example, or mushrooms.