Samosa Cakes Food

SAMOSA CAKES

Steps:

• Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender.While potatoes are cooking heat the evaporated milk until hot. Drain the potatoes well. Mash hot potatoes with hot evaporated Milk. Reserve.
• Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste or powder and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
• Place breadcrumbs in shallow dish. Take ½ cup (125mL) potato mixture and shape into patties 3" in diameter and ¾ " (2 cm) thick. You should get 10 patties. Coat in breadcrumbs.
• Heat 1 tbsp (15mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
• TIPS:.
• • The potato mixture can be made a day ahead and refrigerated until ready to use.
• • Omit the beaten egg and the flour and eat this recipe just as flavoured mashed potatoes.

VEGETABLE SAMOSAS

Steps:

• To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
• To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
• Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
• Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
• Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.