Crisp Black Sesame Seed Won Tons With Curried Ham Pate

Recipe Ingredients

		Olive oil - as needed
16		Won ton wrappers
1		Egg white - lightly beaten
		Black sesame seeds
		Coarse salt - to taste
1		Low-fat ham - (10 oz)
1 tablespoon	15ml	Minced onion
1		Garlic clove - minced
1 1/2 teaspoons	7.5ml	Curry powder
1/4 teaspoon	1.3ml	Cumin seeds - ground
1/4 teaspoon	1.3ml	Coriander seeds - ground
1/4 teaspoon	1.3ml	Cardamom seeds - ground
1 cup	146g / 5.1oz	Low-fat ricotta cheese
1/4 cup	59ml	Milk
1 teaspoon	5ml	Salt
1		Red kale
		Ornamental red cabbage

Recipe Instructions

Heat the oven to 400 degrees. Brush 2 baking sheets with oil. Cut 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. Bake them until golden brown, about 6 to 7 minutes. Remove to a wire rack to cool.

Cut 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.

Turn 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.

To serve, spoon the ham pate into the hollowed-out cabbage. Sprinkle a few sesame seeds over the top of the pate for garnish. Arrange the ornamental cabbage leaves on the platter and set the stuffed kale on top. Serve with the baked won ton chips. Add carrot and celery sticks to the serving platter, if desired.

This recipe yields 8 servings.

Each serving: 138 calories; 554 mg sodium; 15 mg cholesterol; 7 grams fat; 13 grams carbohydrates; 7 grams protein; 0.63 gram fiber.

Source:
The Los Angeles Times, 01-24-2001

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