Name: Cauliflower samosas
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Makes 30 small samosas
Cuisine: Indian
Ingredients: Mint chutney or Mango chutney, to serve; 2 garlic cloves, finely chopped; 1 tablespoon curry powder; ½ cup (40 g) soy mince, prepared; 1 cm ginger, finely chopped; 2 cups (250 g) very finely chopped cauliflower; ½ cup (75 g) frozen peas; ½–¾ teaspoon salt; 1 white onion, finely chopped; 4 tablespoons plain flour; ¼ cup (40 g) sesame or poppy seeds, to garnish – optional; 10 square wheat spring-roll wrappers, each cut into 3 equal strips; ½ teaspoon cumin seeds; ½ teaspoon mustard seeds; ¼ teaspoon fennel seeds; ¼ cup (60 ml) plant milk; 1 tablespoon rice syrup; 1 teaspoon vegetable oil

Preparation info

Makes
30
small samosas

Difficulty
Medium
Ready in
1 hr 10

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

This is the perfect appetiser or snack for when you have friends round – who can say no to a samosa? My version is bursting with gloriously curried cauliflower and peas and, to make things even easier, I use frozen spring-roll wrappers, which you can find in the freezer aisle of most Asian supermarkets.

Ingredients

4 tablespoons plain flour
10 square wheat spring-roll wrappers, each cut into 3 equal strips
¼ cup

Method

For the filling, put a large non-stick saucepan over medium heat, then add the oil, mustard, cumin and fennel seeds and fry until fragrant and the mustard seeds start to ‘pop’. Add the onion, garlic and ginger and fry for 3–5 minutes until the onions are translucent and you can smell the sizzling garlic. Add the cauliflower, curry powder and the drained mince and fry for a further 5 minutes. No

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Cauliflower samosas

Ingredients

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