Beef Samosa
15 mins
2 SERVINGS
INGREDIENTS
Samosa filling- 1 pack of Sadia Minced Beef
- 2 large russet potatoes, peeled and diced
- 5 tbsp vegetable oil
- 1 large white onions, finely chopped
- 1/2 bunch cilantro, finely chopped (optional)
- 4 cloves garlic, minced
- 3/4 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chilli powder
- 1/4 tsp turmeric
- 1 tbsp fresh lemon juice
- 2-3 tbsp water
- 1 pack of spring roll sheets, cut into 3 piece strips
- 1 egg white, whisked
- Some vegetable oil for brushing
METHOD
- In a medium pot, bring some water to boil and add a pinch of salt. Add in the diced potatoes and cook for about 10 minutes till slightly tender. Drain and set aside.
- Bring a medium saucepan to medium-high heat, add 3 tbsp of oil and cook the minced beef till almost cooked.
- Then add about 3 tbsp of water and the seasonings; minced garlic, salt, cumin, chilli powder and turmeric. Add more water if the mixture is too dry. Mix well and cook for another 3-5 minutes until the beef is browned, then set aside.
- In a large bowl, add in the cooked beef, cooked potatoes, chopped onions, chopped cilantro and lemon juice. Mix well, then let the filling cool before adding it to the spring roll sheets.
- Prepare the samosa wrap by folding 2 triangles, starting from the corner. Then add about 1 tablespoon of the filling in each wrapper and continue folding them in triangles. At the end of the edge, brush some of the whisked egg white to seal it.
- Brush the samosas generously with some oil and air fry for approximately 15-20 minutes at 180°C. Flip the samosas around halfway mark and continue to airfry them until golden brown. Drain any excess oil with paper towels before serving.
- To store the pre-cooked samosas – place them on a baking tray with space between each. Freeze for a few hours, then put them in a freezer bag. They can be kept for about 3-4 months. Airfry directly from frozen when ready to eat.
Beef Minced
No artificial flavours and preservatives
Farm Fresh
Other Recipes
Popular Recipes
