Beef Samosa

These little spicy beef bundles of joy add to any curry main dish.


1          Large potato, peeled and diced

50g      Frozen peas

1 tbs     Vegetable oil

1 tsp     Cumin seeds

1          Bay leaf

1          Large onion, finely chopped

300g    Minced beef

2-3      Garlic cloves, crushed

1 tsp     Fresh ginger

½ tsp    Ground black pepper

½ tsp    Salt

1 tsp     Ground cumin

1 tsp     Ground coriander

1 tsp     Ground turmeric

1 tsp     Chilli powder

½ tsp    Ground cinnamon

¼ tsp    Ground cardamom

¼ tsp    Cayenne pepper

1          Egg

20        Spring roll / Egg roll wraps

Oil for deep frying


Preparation and cooking

In a medium saucepan bring some lightly salted water to boil for potatoes. Add potatoes and frozen peas. Cook until potatoes are tender about 15 minutes. Drain, set aside.


Heat oil in a large saucepan over medium-high heat. Brown cumin seeds and bay leaf. Add in onions and ground beef. Saute until beef has all been browned and the onion is soft, about 5 minutes. Then add garlic, fresh ginger. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom. Stir in the potato mixture.

Remove from heat and chill in the refrigerator for 1 hour, or until cool. Remove bay leaves.


In the meantime, make an egg-wash beating the egg and 1 tbs water in a small bowl. Heat oil in a large sauce pan or fryer on high to 180°C. Brush both sides of a spring roll wrapper with egg-wash. In the corner of the wrapper place about 1 tablespoon of meat and potato mixture. Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.


Fry until golden brown, in small batches, about 3 minutes. Drain on paper towels and serve warm. Can be eaten cold but taste better warm.