Snapper Samosas

Snapper Samosas

Ingredients

• 200g snapper fillet, finely diced

• 1 large potato peeled and diced

• 1/4 cup frozen peas

• 1/2 small onion, finely diced

• 1 clove of garlic, crushed

• 1 Tbsp curry powder

• 1/2 tsp ground coriander

• 1/2 tsp chilli flakes

• 1/2 tsp salt

• 1 tsp sugar

• 1 egg white

• 1 packet spring roll wrappers – you can find these at Countdown stores.

• 1 Tbsp flour mixed with 1 Tbsp water to make a paste

Method

1) Turn on your deep fryer.

2) Boil your potato for approx. 4 minutes then add your frozen peas and continue to cook for a further 3-4 minutes or until cooked through. Drain and roughly mash with a fork.

3) In a frying pan, add two tsp olive oil and sauté the onion for two minutes until opaque. Add the spices, sugar and salt and cook for a further minute until fragrant. Remove from heat and add the potatoes and pea mixture. Stir to combine, season to taste then add the snapper and stir to combine.

4) Take a spring roll wrapper and brush the edges with the flour/water paste. Fold into a triangle and press the edges down to seal it. Take the right corner and fold it over so the bottom of the wrapper is now forming a cone shape. Do the same with the left corner and you should now have a cone shape. Hold the cone in your hand and fill with 1 tbsp of the filling. Brush the top lid with the flour/water paste and fold over to cover the mixture, then press into the wrapper. You should now have a triangle-shaped samosa. If you get stuck, try searching this on YouTube (I had to do this as well).

Serve the samosa with sweet chilli sauce and ENJOY!

January 2022 - Bea Bagnall
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited