Samosas

60 min

Method

Boil potatoes until tender in unsalted water. Drain off the water and mash the potatoes together with the chickpeas.

Fry finely minced chicken in oil in a hot frying pan until cooked through.
Add the spring onion, cumin, red chilli and fresh coriander.

Combine the chicken stuffing and potato stuffing. Set aside to cool.

Place one tablespoon of stuffing at the bottom centre of a sheet of filo pastry, and then lift one side over the filling to the long side so that you end up with a triangle. Fold the triangle over to the other side and repeat until you have used up the whole sheet of filo pastry. Secure the end flap with a little water or egg white.

Heat oil in a deep fryer or a frying pan with high edges. Deep fry the samosas until golden brown.
Serve with yoghurt. 

Recipe and photo used with permission from Matprat.no. Photo: Mari Svenningsen. 

This recipe was not included in the “Food isn’t just food” project, but we’re suggesting it as an extra option.

Ingredients

To serve 4

• 200 g chicken thigh fillet
• 3 potatoes
• 0.5 carton of cooked chickpeas
• 3 spring onions, finely chopped
• 1 tsp ground cumin
• ½ red chilli, finely chopped
• 1 tbsp neutral oil for frying
• 2 tbsp fresh coriander, finely chopped
• 16 sheets of filo pastry
• 500 ml neutral oil for deep frying

Nutritional value per serving/per 100 g

Allergen content

Last revised: 07/06/23, Published: 25/05/23