30 samosa leaves
2 Tbsp Flour mixed with 1 Tbsp water
For the Potato Samoosas:
2-3 potatoes, boiled and strained
½ onion, chopped
3-4 curry leaves
1 tsp garam masala
1 tsp turmeric
1 tin KOO Whole Kernel Corn
1-2 Tbsp yoghurt
Salt and pepper to taste
For the Lamb Samoosas:
½ onion, chopped
200g lamb mince
1 tin KOO Apricots, whole
Few strands of saffron
¼ tsp ground cardamom
¼ tsp ground cinnamon
1 tsp rase l hanout
Salt and pepper to taste
For the Pilchard Samoosas:
1 tin KOO Pilchards of your choice
1 onion
1 bunch spinach
Handful fresh coriander
Salt and pepper to taste
To serve:
Dips of your choice
For the Potato Samoosas: Braise the onion and curry leaves in oil with the spices. Add the potatoes and mustard seeds and cook until softened and combined. At the KOO Whole Kernel Corn and yogurt and mix to combine. Remove from the heat and allow to cool completely before folding the samosas and frying.
For Lamb Mince: Heat oil in a large non-stick pan, add beef mince and allow it brown, then add in onions and garlic and cook until softened. Add the spices and cook for 2-3 minutes. Finally chop the KOO Apricots roughly and add to the mixture. Remove from the heat and allow to cool before assembling the samosas and frying.
For the Pilchard Samoosas: Fry the onions over medium heat for 1-2 minutes. Reduce the heat and add the KOO Pilchards. Add the spinach and mix through until wilted. Garnish with coriander and remove from heat. Allow to cool completely before assembling the samosas and frying.
