Recipe of the Week – 18th July 2016 – Easy Vegetable Samosas

These are a staple snack for when I do a market or festival stall for the cafe. They are very easy to make and always sell really fast. They work well as party food too!

Makes 16


8 large tortilla wraps

500g baby potatoes, finely diced

3 large carrots, peeled and finely diced

200g frozen peas

4 tbs sunflower oil

2 tsp cumin seeds

2 tsp fennel seeds

1 tsp turmeric

1 tsp dried chilli flakes (optional)

Salt and pepper

20ml soya milk


1. Place the diced potatoes and carrots in a large saucepan of boiling water and simmer for 5 minutes. Add the peas and simmer for a further 2 minutes. Drain and set aside.

2. In a small frying pan, gently dry-fry the spices for 1 minute, ensuring they don’t burn.

3. Mix the spices with the vegetables and 1 tbs sunflower oil. Season well.

4. To prepare the wraps, cut each in half, then trim to approximately 4 fingers width on each side.

5. Place 2 tbs of the mixture in the middle of each trimmed half, fold both sides over, turn over and seal with a light brushing of the soya milk to seal the flaps. (This takes a bit of practice, but it’s worth it!)

6. Heat 1 tbs of the oil in a large frying pan, and gently fry the samosas for 1 minute each side, until brown (I find you can do 6 at a time in a large pan). Use another 1 tbs oil for each batch.

7. Serve warm or cold with mango chutney, or a side salad.


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