Vegetable Samosa Filling 

4 medium sized potatoes, unpeeled, boiled and cooled
Fry Light or oil from allowance
1 medium onion, very finely chopped
6 oz frozen peas
1 tbs peeled and greated fresh ginger
1 fresh hot green chilli chopped (optional)
3 tbs chopped fresh coriander
1 1/2 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp cumin seeds roasted in a dry frying pan until they darken slightly
1/2 tsp cayenne pepper
2 tbs lemon juice

Peel your cooked potatoes and dice into 1/4 inch pieces.

Put the onion in a large pan, spray generously with FryLight and heat over a medium flame until it turns light golden brown. Add peas, ginger, chilli, fresh coriander and about 3 tbsp water. Cover, lower heat and simmer until peas are cooked. Stir every now and again and if it seems to dry out add 1 tbs of water.

Add the diced potatoes, salt, ground coriander, garam masala, cumin, cayenne and lemon juice. Keep on low and mix well. Cook gently, stirring frequently for about 5 minutes. Leave to cool.

Variations

Try as a filling for toasted sandwiches, or any sandwich for that matter.

Or use filo pastry to make your own baked samosas. Only 3 pps per 45g