Beetroot Samosas with Coleslaw

Serve up these crisp Beetroot Samosas with Coleslaw as a tasty starter. They also make great appetizer for your next brunch.

05 November, 2018

1 HR 0 MIN

Mayonnaise

100 g

Sour cream

2 - 3 tbsp

Mustard

powder

White wine vinegar

2 tbsp

Sugar

Cabbage

400 g, white, finely sliced or shredded

Carrots

1, finely grated

Apples

1, finely grated

Shallots

1, finely chopped

Beetroots

400 g, cooked, grated

Parsley

2 tbsp, freshly chopped

Caraway

ground

Pastry

6 sheets, brik (approx. 25 cm diameter each)

Egg whites

Oil

for deep-frying

Preparation

For the coleslaw

Mix together the mayonnaise, sour cream, a pinch of mustard powder and the vinegar.
Season with salt and a pinch of sugar and mix with the chopped salad ingredients. Leave for the flavours to develop.

For the samosas

Mix together the shallot, beetroot and parsley and season with salt, ground black pepper and caraway.
Cut each sheet of pastry in half.
Place 1-2 tbsp of filling in the centre of each half.
Brush the edges with whisked egg white and fold up to form triangles.
Press the edges well to seal.
Fry the samosas in hot oil (approx. 170°C, 350°F) for 4-5 minutes until golden.
Drain on kitchen paper.
Check the seasoning in the coleslaw and arrange on plates.
Place 3 samosas on each plate and serve with coleslaw.