Consuming Passions - Worldwide Events Managers

Samosas

Serves: 4

Notes

One of my favourite snack foods, Indian savoury parcels are a great way of using up leftovers, such as peas and mashed potato. May be made vegetarian or with meat.

Ingredients

• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 Tbsp finely chopped onion
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 Tbsp oil (olive or peanut)
• 125g minced meat (or chopped mushroom, prawns or fish)
• 1 tsp garam masala
• 1 tsp cornflour
• 1 Tbsp stock
• 2 Tbsp finely chopped coriander leaves (parley, mint or a combination)
• 50g mashed potatoes
• 50g cooked peas
• Spring roll wrappers
• Oil for deep frying

For dip:

• 1 Tbsp finely chopped mint
• 1 Tbsp salt-reduced soya sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper

Method

Gently fry ginger, garlic and onion until onion softens. Stir in curry powder and coriander and continue cooking for two or three minutes. Add meat (or substitute) and cook for two minutes. Stir in garam masala. Mix cornflour with stock and stir into mixture to thicken it. Stir in coriander, mashed potatoes and peas to make up the filling. Cut spring roll wrappers into strips about 80mm wide. Put a small dollop of mixture on leading edge and fold up as illustrated (diagram needed here). When all parcels have been made up, deep fry samosas.

Meanwhile, make up dipping sauce by mixing all dip ingredients.

Leftover potential: Once cooked they should be eaten immediately, but they may be deep-frozen once assembled and cooked straight out of the freezer.