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Veggie Haggis Samosas

For a perfect fusion of cuisines (and some seriously addictive bites), we highly recommend whipping up these Veggie Haggis Samosas!

Ideal as an alternative for Burns night and beyond for a starter so good, you won’t want to share!

Makes 16 samosas.

Prep time: 30 mins

Cooking time: 35

Serves: 4

ingredients

1/2 Simon Howie Veggie Haggis 454g

1 tbsp veg or rapeseed oil

1 white onion

2 cloves garlic

½ tsp chilli powder

½ tsp garam masala

½ tsp cumin

¼ tsp ground coriander

Salt and pepper

Small bunch fresh coriander

½ lemon

2 medium potatoes

2 handfuls frozen peas

16 samosa or spring roll wrappers (can be subbed for filo pastry)

1 egg (for wash)

1 litre vegetable oil (for frying)

Method

1. Dice the onion and finely chop the garlic, frying together with the spices in 1 tbsp oil for 5-10 mins on a medium to low heat until soft.

2. Meanwhile, peel and boil the potatoes until just cooked through. Leave all cooked ingredients in a large bowl to cool. Once cooled, crumble potatoes with your hands into small pieces, but not mashed. Add in the crumbled haggis, chopped coriander, frozen peas, salt and pepper to taste, and lemon juice, mixing well.

3. Brush the samosa wrapper with beaten egg and fold diagonally, twice, to make a triangle shape with a pocket. Fill the pocket with the mixture, leaving a slight gap at the top to seal. With the beaten egg, use your fingers to completely seal along the open edge of the samosa.

4. Heat 1 litre of vegetable oil in a pot over medium heat (to approx. 180°c). Fry the samosas in batches of 4 (or so that they are not overlapping in the pot) for 5-7 mins, flipping over half way, until they are golden and cooked through.

5. Take out and place on kitchen roll to drain off the excess oil. Serve immediately while hot with your favourite dipping sauce!

Simon Howie

Veggie Haggis Samosas

For a perfect fusion of cuisines (and some seriously addictive bites), we highly recommend whipping up these Veggie Haggis Samosas!

Ideal as an alternative for Burns night and beyond for a starter so good, you won’t want to share!

Makes 16 samosas.

Prep time: 30 mins

Cooking time: 35 mins

Serves: 4

Veggie Haggis Samosas

ingredients

1/2 Simon Howie Veggie Haggis 454g
1 tbsp veg or rapeseed oil
1 white onion
2 cloves garlic
½ tsp chilli powder
½ tsp garam masala
½ tsp cumin
¼ tsp ground coriander
Salt and pepper
Small bunch fresh coriander
½ lemon
2 medium potatoes
2 handfuls frozen peas
16 samosa or spring roll wrappers (can be subbed for filo pastry)
1 egg (for wash)
1 litre vegetable oil (for frying)

Method

1. Dice the onion and finely chop the garlic, frying together with the spices in 1 tbsp oil for 5-10 mins on a medium to low heat until soft.

2. Meanwhile, peel and boil the potatoes until just cooked through. Leave all cooked ingredients in a large bowl to cool. Once cooled, crumble potatoes with your hands into small pieces, but not mashed. Add in the crumbled haggis, chopped coriander, frozen peas, salt and pepper to taste, and lemon juice, mixing well.

3. Brush the samosa wrapper with beaten egg and fold diagonally, twice, to make a triangle shape with a pocket. Fill the pocket with the mixture, leaving a slight gap at the top to seal. With the beaten egg, use your fingers to completely seal along the open edge of the samosa.

4. Heat 1 litre of vegetable oil in a pot over medium heat (to approx. 180°c). Fry the samosas in batches of 4 (or so that they are not overlapping in the pot) for 5-7 mins, flipping over half way, until they are golden and cooked through.

5. Take out and place on kitchen roll to drain off the excess oil. Serve immediately while hot with your favourite dipping sauce!

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