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2
samosasMedium
20 min
Published 2021
This makes enough filling for two samosas, which will make a satisfying lunch – any leftovers will keep in the fridge for 3 days and make an excellent snack.
Bring the potatoes to the boil in a pan of salted cold water and boil until tender, about 10 minutes. Drain the potatoes and, in a bowl, mix them with the curry paste, lemon zest and juice and the peas. The peas will quickly defrost when mixed with the hot potatoes. Finally, season to taste. This is the spiced potato and pea ‘samosa’ filling.
Place a wrap in a dry frying pan and soften