Naked Samosas

YIELD

300 each

HSAMOSAS INGREDIENTS

6 kg potatoes (Yukon Gold), mashed

544 g oil (coconut)

3.4 kg onion (yellow), finely diced

226.667 g garlic, minced

80 g ginger, grated

80 g curry powder, yellow

200 g salt

3.6 g cayenne pepper

60 g cilantro, finely chopped

3.2 kg frozen peas, thawed

METHOD

1. Preheat oven to 400°F. Grease a mini muffin pan and set aside.

2. Heat coconut oil in a large skillet on medium heat. Add onion and cook until soft, about 2 minutes.

3. Stir in garlic and ginger and cook for 2 minutes. Stir in curry powder, salt, cayenne pepper, cilantro and cook for 2 more minutes.

4. Add peas and stir to coat. Remove skillet from heat and stir in mashed potato and mix well.

5. Using a size 40 ice cream scoop, scoop mixture into the muffin pans. Pressing mixture into the moulds, ensure it is tightly packed.

6. Bake for 15–20 minutes or until golden brown.

CARROT & RED ONION SLAW INGREDIENTS

.28 kg carrots (orange) very finely julienned

800 g onion (red) very finely julienned

42 g sugar, granulated

30 g salt (Kosher) to taste

11.5 g pepper (black) to taste

295.735 ml rice wine vinegar

295.735 ml canola oil

METHOD

1. In a medium size bowl toss all the ingredients together. Adjust seasoning if needed.

CUCUMBER RIATA INGREDIENTS

3.5 kg Greek yogurt

650 g cucumber, grated, juice squeezed out

31.25 g salt

14.375 g black pepper

13.125 g cumin seed, toasted until fragrant

12.5 g mustard seed, brown, toasted

184.835 ml lime juice

184.835 ml lime zest

METHOD

1. In a medium sized bowl, add in all the ingredients.

2. Mix together until well combined.

3. Adjust salt and pepper if needed.