Samoosas
½ pkt spring roll wrappers
2 t oil
½ clove garlic, crushed
½ tspn ginger, finely chopped
1 medium onion, finely chopped
1 tspn curry powder
¼ tspn salt
½ tspn lemon juice
120g mince
2 tabs hot water
½ tspn garam masala
1 tspn finely chopped coriander
2 t oil
½ clove garlic, crushed
½ tspn ginger, finely chopped
1 medium onion, finely chopped
1 tspn curry powder
¼ tspn salt
½ tspn lemon juice
120g mince
2 tabs hot water
½ tspn garam masala
1 tspn finely chopped coriander
Preheat oven 200°C. Heat oil in medium saucepan and fry the onion, garlic and ginger until onion is soft. Add curry powder, salt and lemon juice and mix well. Add mince and brown. Turn down the heat and add water. Cover pan and cook until the liquid has been absorbed. Towards the end of cooking, stir frequently to prevent meat sticking to base of pan. Sprinkle with garam masala and chopped coriander. Remove from heat and allow to cool. Cut spring roll sheets into 3 even strips. Place a tspn of the mixture in one corner then fold over to form a triangle. Continue to fold in this manner until all the strip of pastry is used. To seal brush end of pastry strip with egg. Bake until golden brown.