Beetroot Samosas with Coleslaw

Beetroot Samosas with Coleslaw

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.

November 5, 2018

Dietary Consideration

serves for

4

total time

1 HR 0 MIN

ingredients

Mayonnaise
100 g
Sour cream
2 - 3 tbsp
Mustard
powder
White wine vinegar
2 tbsp
sugar
cabbage
400 g, white, finely sliced or shredded
carrot
1, finely grated
apple
1, finely grated
Shallot
1, finely chopped
beetroot
400 g, cooked, grated
Parsley
2 tbsp, freshly chopped
caraway
ground
pastry
6 sheets, brik (approx. 25 cm diameter each)
egg whites
1
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.

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