Bobotie samoosas with banana salsa

A great party snack or starter.

Time Less than 1 hour Serves: 4

1 packet spring roll wrappers, or samoosa wrappers

Filling 1 drizzle PnP olive oil 500 grams lean ostrich mince, or lean beef mince 1 large PnP onion, finely chopped 30 ml PnP Cook Additions garlic, ginger and dhania paste 6 cardamom pods, ground seeds only 5 ml cumin seeds 45 ml PnP curry powder 60 ml PnP chutney 80 ml PnP dried fruit, chopped 250 ml water 1 dash PnP salt, to taste 1 dash milled pepper, to taste 60 ml PnP coriander leaves, finely chopped

Salsa 2 PnP bananas, peeled and diced 60 ml PnP salad onions, finely sliced 60 ml PnP coriander, chopped 60 ml PnP lemon juice, or lime juice

Method

Preheat oven to 200°C. Heat a glug of oil in a pan and brown mince. Remove and set aside. Add another glug of oil and sauté onion and paste until soft. Add spices and fry for another minute. Return meat to pan with remaining filling ingredients and simmer for 30 minutes or until sauce reduces and meat is tender. Separate spring roll wrappers and keep under a damp tea towel to prevent drying. Fold samoosas according to packet instructions, enclosing a dollop of filling in each. Heat 3cm oil in a pan and fry samoosas in batches until golden. Drain on kitchen paper. Toss salsa ingredients together and serve with samoosas.

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