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Cape Malay inspired hake samoosas

Sea Harvest Samoosas

Cape Malay inspired Hake Samoosas

Recipe by: Sea Harvest
Serves: 6 as a starter
Cooking: 30min
Preparation: 20min

Spring roll/samosa pastry
1 box Sea Harvest hake fillets
1 onion, peeled and chopped
2 garlic cloves peeled and chopped
200ml frozen green peas
1 carrot peeled and diced
1 tablespoon mild curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon of turmeric
1 teaspoon cinnamon
Lemon juice 
Tomato peseta
Fresh coriander

For the chutney:
1 cinnamon stick
 1 teaspoon whole cloves
 300g fresh dates, pitted
 3/4 cup malt vinegar
 1/4 cup firmly packed brown sugar
 1 teaspoon salt
 2 tablespoons vegetable oil

Add a little bit of oil to a pot and fry off onion and carrots with the curry powder, dried coriander, cumin, turmeric and cinnamon. 
Once onions are translucent add hake fillets (cook from frozen as this will give the dish extra moisture) and lemon juice. Cook for 2 minutes before adding the tomato peseta and frozen peas. Simmer for 15 min and then take off the heat and allow cool.
Lay out each spring roll wrapper and place a small amount of filling in the center of each wrapper. Brush the edges of the wrapper with eggs and seal in a samosa shape. Deep fry in hot oil until golden brown and set aside on roller towel to cool and get rid of excess oil.

For the chutney:
Place cinnamon and cloves in muslin. Tie with kitchen string to form a parcel. Combine dates, vinegar, sugar, salt and oil in a saucepan over medium heat. 
Add spice parcel. Cook, until mixture comes to the boil. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 20 minutes or until dates are soft and mixture thick. Remove from heat. Cool. Remove and discard spice parcel.

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