Beetroot Samosas with Coleslaw


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

For the coleslaw
For the samosas
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 4
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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