Kenyan Vegetable Samosa Platter with Kachumbari
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Ingredients
- 300 g potatoes
- 100 g frozen peas
- 8 filo pastry sheets
- 2 red onion
- 2 garlic cloves
- 1.5 tsp curry powder
- 300 g ripe plum tomatoes
- 1 fresh coriander
- 1 lime
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 374 kcal
- Protein
- 8.1 g
- Carbohydrate
- 44.6 g
- of which sugars
- 8.7 g
- Fat
- 16.5 g
- of which saturates
- 1.8 g
- Fibre
- 6.8 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Peel and boil the potatoes for 15 minutes until tender, then drain and mash roughly with the peas.
- 3
Peel and chop one onion, then fry in a little of the vegetable oil for 5 minutes. Stir in the garlic and curry powder, then mix through the mashed potato and leave to cool slightly.
- 4
Cut the filo sheets into long strips. Spoon a little of the potato mixture at one end of each strip, then fold into triangles, brushing with oil as you go, to seal.
- 5
Place the samosas on a baking tray and bake for 15-18 minutes until golden and crisp.
- 6
Meanwhile, dice the tomatoes and remaining onion, chop the coriander, and toss with the lime juice to make the kachumbari.
- 7
Serve the samosas with the kachumbari.
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