Ooh i just love this one. This recipe is all about using up those leftover veggies you have hanging around in the fridge. I hate wasting food and i ALWAYS seem to have an awkward amount left at the end of the week. One small potato? 2 mushrooms? My mind is boggled trying to think how i could use it up? I don’t want you to restrict yourself to this exact recipe, This really is all about using what you have! Every time i have made these i have used different amounts of veggies and carbs. It seriously works every time. These Samosas are made with Spring Roll wrappers, This gives them a great crunchy texture on the outside. Plus they hold up when frying so you don’t have to worry about exploding samosas and losing all that filling. Also these are vegetarian which means that you don’t have to precook the filling! That is a huge time saver!

Ingredients

Simosas

1 1/2- 2 Cups Cooked Rice
Chopped Bulbs 4 Spring Onions
2 Large Mushrooms
Handful Pumpkin
1 Small Potato
1 Teaspoon Curry powder
Generous Pinch Salt
Gernerous Pinch Pepper
Packet Spring Roll Wrappers
1 Egg
1 Tablespoon Plain Flour
1 Cup Water

Instructions

The Filling

1

Blitz-

Add the sharp blade attachment to food processor. Now add all of the Rice and Vegetables. Blitz until a fine crumbly texture. (NOTE)

Season-

Remove blade from processor and mix in Curry Powder, Salt, Pepper. Mix thoroughly.

Eggs and Flour-

Crack one egg into mix and 1 Tablespoon of Plain Flour. Mix thoroughly again and Set aside.

Wrap and cook

1

Heat-

Add Vegetable oil to a large fry pan. Oil should roughly be about 2cm deep. Heat up on high.

The Glue-

Mix 1 tablespoon of flour with some water. Mix together until a smooth paste forms. This is the glue to hold simosas together.(NOTE)

Fill and wrap-

Get one completely thawed spring roll wrapper and cut in half. 1 Wrapper will make 2 Samosas. Place a tablespoon of filling on to lower right corner of wrapper, Paint Flour paste all around the edge of wrapper. fold the corner that has the filling up to make a small triangle that covers filling. Keep repeating folding it into triangles until left with straight edge. Wrap the edge around final triangle shape. (PICTURES BELOW)

Cook-

Once oil has reached temp of 175C/347F carefully drop the Samosas in. Fry on both sides until dark golden brown. Cook in batches and once done, place on paper towel to ensure they stay crisp.

Serve!

Equipment

Food Processor
Frying Pan

Notes

Blitz-

If you don’t t have a food processor, you can grate all the ingredients. Just make sure there are no big chunks, the filling isnt precooked so if you have any large bits there might not cook thoroughly.

The Glue-

Now unpopular opinion over here but i actually prefer using just plain flour for my samosa glue. Typically corn flour is used, which works fine of course, but i found that plain flour gives me more stick on the wrappers.

Vegetarian Samosas