Trail Samosas, Burrito Style

Coincidentally, this is yet another fancy way to use a packet of Idahoan Instant Mashed Potatoes.  Now, before we get started, I want to apologize for the lousy photo of the end product.  It was taken in the kitchen at Kincora Hiker Hostel in bad lighting, and it was taken by ME, so it’s blurry.  I promise to replace it with a better one the next time I make these, but in the meantime, trust me that these taste WAY better than they look in my pic.

Like many of my recipes, you’ll need a small amount of several fresh items.  Also, some of the spices used aren’t found in the typical home pantry.  You may need to order one or two.  Penzey’s is a great source, and Zamouri Spices are a great option on Amazon.

INGREDIENTS:

1 packet Idahoan Instant Potatoes

2 cloves garlic, diced

1 tsp fresh ginger root, finely diced

1 small onion, diced

1 oz. freeze-dried peas

3 oz. freeze-dried ground beef

4 large flour tortillas

2 packets of ghee

1 handful raw cashews broken into bits (in snack-sized ziploc)

1 mini ziploc with the following spices:  1/4 tsp black pepper, 3/4 tsp sea salt, 1/2 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp hot red chili powder, 1/4 tsp ground cinnamon, 1/4 tsp cardamom

1 mini ziploc with 1 TB Litehouse Cilantro

DIRECTIONS:

1.  Rehydrate peas and ground beef
2. Make Idahoan potatoes per package instructions.
3. Mix peas and ground beef into potatoes, set aside to cool.
4. Heat ghee, then add onion and saute.  When translucent, add garlic and ginger for 1 more minute.
5. Add spices and cashew bits to onion mixture, stir to combine.
6. Add onion mixture to potatoes, continue to set aside to “chill” for at least 30 minutes.  Good time to do other camp chores.
7. Add approximately 1/4 of potato mixture to a tortilla, and fold up burrito style.
8. Heat/brown rolled up samosas in a skillet.

This should make 4 generously stuffed burrito samosas, enough to feed two hungry hikers.

Note:  I have a love/hate relationship with flour tortillas.  They’re a little heavy, and they tend to get folded and smushed in a pack the longer you carry them, so I like to use them up quickly.  I might make samosas my first night out, and then use the rest of a pack of tortillas to make quesadillas for dinner the next night, or even to make lunch wraps the next day.