- 120g can Lucky Star Sardines
- canola oil for frying
- 1 onion, finely chopped
- 15ml (1 Tbsp) chopped garlic
- 2 potatoes, peeled and finely chopped
- 5ml (1 tsp) curry powder
- 2.5 ml (½ tsp) ground cumin
- milled black pepper
- 250ml (1 cup) frozen peas, defrosted
- 60ml (4 Tbsp) chopped coriander
- 15 sheets spring roll pastry
- 1 egg white, lightly beaten
Heat the oven to 200°C. Drain the sardines and flake roughly.
Heat a few drops of oil in a non-stick pan and fry the onion until soft. Add the garlic, potatoes, curry powder, cumin and pepper. Cover and cook over medium heat for about 5 minutes until the vegetables are tender. Add the peas, coriander and flaked sardines and heat through. Allow to cool.
Keep the pastry sheets covered with a damp cloth while making the samoosas. Cut each sheet into three strips. Place about 20ml (4 tsp) of the filling at the end of each strip and brush the pastry with beaten egg white. Fold the pastry over the filling on the diagonal and continue folding to the end of the pastry. Press the edges firmly with your fingers to seal.
Continue until all the pastry and filling have been used up, layering the samoosas between sheets of waxed paper as you go.
Place the samoosas on a lightly greased baking tray and bake in the oven for 10 to 15 minutes until golden brown.