0 (0)

Category: Appetizers

Crisp Black Sesame Seed Won Tons With Curried Ham Pate

Crisp Black Sesame Seed Won Tons With Curried Ham Pate
Luis Sinco / Los Angeles Times

Snacky foods are a Super Bowl tradition. Unfortunately, they're usually quite rich. By the time the game's over, you've consumed more than your share of fat and calories for the day. This curried ham pa^te is a quick, sensible alternative. ... Read more

Total time: 40 minutes plus 1 hour chilling | Serves 8
  • Olive oil
  • 16 won ton wrappers
  • 1 egg white, lightly beaten
  • Black sesame seeds
  • Coarse salt
  • 1 slice low-fat ham (about 10 ounces)
  • 1 tablespoon minced onion
  • 1 clove garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon cumin seeds, ground
  • 1/4 teaspoon coriander seeds, ground
  • 1/4 teaspoon cardamom seeds, ground
  • 1 cup low-fat ricotta cheese
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1 head red kale
  • Ornamental red cabbage

Step 1Heat the oven to 400 degrees. Brush 2 baking sheets with oil.

Step 2Cut the won ton wrappers in half diagonally, then brush them with the egg white and place them on the baking sheets in a single layer. Sprinkle them with the sesame seeds and salt to taste.

Step 3Bake them until golden brown, about 6 to 7 minutes. Remove to a wire rack to cool.

Step 4Cut the ham slice into large chunks and process in a food processor until finely ground. Add the onion, garlic, curry powder, cumin, coriander, cardamom, ricotta cheese, milk and salt. Blend until all the ingredients are thoroughly combined. Chill until serving time, at least 1 hour.

Step 5Turn the cabbage over so the stem end is down. Using a sharp knife, hollow out the center of the cabbage into a bowl shape. Spritz the cabbage with a little water and place in a plastic bag. Refrigerate the cabbage until you're ready to set up the platter.

Step 6To serve, spoon the ham pa^te into the hollowed-out cabbage. Sprinkle a few sesame seeds over the top of the pa^te for garnish. Arrange the ornamental cabbage leaves on the platter and set the stuffed kale on top. Serve with the baked won ton chips.

Each serving:
138 calories; 554 mg sodium; 15 mg cholesterol; 7 grams fat; 13 grams carbohydrates; 7 grams protein; 0.63 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Chicken liver mousse
14K's tuna tartare
Pinchos de gambas
Apple and Spinach Salad (Ensalada de Manzana y Espinaca)