We’ve filled Indian-inspired samosas with rich Cape-inspired bobotie mince to create a delicious deep fried pastry snack. Perfect for lunchboxes, perfect for parties, or simply to nibble on when watching TV. The result is a delicious Cape-meets-Indian fusion of unforgettable flavours.
- 2 slices thick white bread, crusts remove
- 375 ml milk
- 1 large onion, chopped
- 15 ml (1 T) sunflower oil
- 1 kg lean beef mince
- 30 ml (2 T) Rhodes Quality Apricot Jam
- 60 ml (4 T) lemon juice, freshly squeezed
- 15 ml (1 T) medium curry powder
- 5 ml (1 t) garam masala
- 125 ml raisins
- 10 dried apricots, sliced
- 65 ml almonds, chopped
- salt and coarsely ground black pepper
- 1 packet spring roll pastry
- sunflower oil for frying,
- Soak the bread in 125 ml of the milk.
- Then, in a large frying pan, fry the onion in the oil until soft and fragrant.
- Add the mince and brown.
- Drain and discard any excess fat from the pan and add the Rhodes Quality Smooth Apricot Jam, lemon juice, curry powder and garam masala.
- Simmer for 5 – 10 minutes then stir in the soaked bread, raisins, apricots and almonds.
- Season to taste and simmer for a further 10 minutes.
- Allow the mince to cool.
- Separate the sheets of spring roll pastry.
- Following the instructions on the pastry pack, fold and roll up samosas using the bobotie mince as the filling.
- Heat the oil and fry the samosas in batches until golden.
- Drain well on paper towel and serve warm.