XL Velcro Shoes coloured Multi Athletic Boreal XL adult Unisex Joker Joker Plus Plus multicoloured Unisex Velcro x1PTF7q

with Coriander Raita

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Boreal Joker Velcro adult coloured Shoes Velcro Unisex Athletic Plus multicoloured Unisex XL Plus Multi Joker XL Who doesn’t love a crunchy samosa? Crispy, warming, filling yet easy, they’re always a crowd pleaser. This cheat’s version takes no time at all, and is cooled down with the addition of a creamy coriander raita and cucumber salad.

Tags: Veggie
Allergens: MilkGlutenRoyal Jelly, Bee Pollen, Propolis
Preparation Time
45 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients

1 unit

brown onion

1 unit

Velcro Shoes Unisex Plus Unisex Joker Boreal adult Velcro Joker multicoloured Multi coloured XL XL Plus Athletic carrot

2 unit

potatoes

2 clove

garlic

1 sachet

curry powder

1 block

fetta cheese

(ContainsMilk)

8 unit

filo pastry

(ContainsGluten)

1 bunch

coriander

1 tub

Greek yoghurt

(ContainsJoker Boreal XL Shoes Unisex Athletic multicoloured Plus Velcro Joker XL Unisex coloured Multi Plus Velcro adult Milk,Traces of Gluten,Traces of Tree Nuts,Traces of Soya,May contain traces of allergens)

1 unit

cucumber

1 bag

mixed salad leaves

Not included in your delivery

olive oil

40 g

butter

(Unisex Boreal XL Shoes Multi Velcro Joker coloured adult Plus multicoloured Plus Unisex Athletic XL Velcro Joker ContainsMilk)

¼ tsp

salt

adult Boreal Athletic coloured Plus XL Velcro Unisex Unisex XL Multi multicoloured Shoes Plus Joker Joker Velcro

1 pinch

sugar

½ tsp

honey

(ContainsRoyal Jelly, Bee Pollen, Propolis)

Nutritional Values per serving
Nutritional Values per serving
Energy (kJ) 3100 kJ
Fat 28.6 g
of which saturates 16.7 g
Carbohydrate 91.4 g
of which sugars 18.3 g
Protein 23.8 g
Sodium 1110 mg
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Utensils
Utensils
Chopping board
Garlic Press
Grater
Knife
Large Non-Stick Pan
Brush
Baking Paper
Baking Tray
Medium Bowl
Instructions Multi Plus Unisex Shoes multicoloured coloured Joker XL Joker Plus adult Velcro Velcro Athletic Unisex Boreal XL
1

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Cut the carrot (unpeeled) into 1 cm cubes. TIP: Cut the carrot to the correct size to ensure it cooks in the allocated time. Grate the potato (unpeeled). Peel and crush the garlic. Melt the butter.

2

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and potato and cook, stirring occasionally, for 8-10 minutes, or until tender. TIP: Add a dash of water if the filling is sticking to the pan! Add the garlic and curry powder and cook, stirring, for 1-2 minutes, or until fragrant. Remove from the heat, add the salt (see ingredients list), crumble in the fetta and gently stir to combine.

3

Lay 1 sheet of filo pastry flat on a clean surface. Brush the filo with some of the melted butter, then lay another sheet on top. Spoon the samosa filling (1/4 for 2 people / 1/8 for 4 people) on one side of the pastry. Fold the long edges into the centre, and then fold in the left short edge. Keep folding to enclose filling, ending seam-side down. Repeat with the remaining mixture and remaining filo sheets to make 4 samosas for 2 people / 8 samosas for 4 people.

4

Place the parcels, seam-side down, on an oven tray lined with baking paper. Brush each parcel with some of the melted butter and season with a pinch of salt and pepper. Bake for 10-15 minutes, or until golden.

XL Plus Boreal coloured Velcro Shoes Joker Unisex Velcro Joker Plus adult Unisex XL Athletic Multi multicoloured
5

While the samosa parcels are baking, finely chop the coriander. In a small bowl, combine the coriander and Greek yoghurt. Season with a pinch of salt, sugar and pepper. Set aside. Cut the cucumber into 1 cm chunks. In a medium bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the vinegar and the honey. Add the cucumber and mixed salad leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the cheat's veggie samosas and salad between plates. Serve with a dollop of coriander raita.

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