Vegetable samosas

Name: Vegetable samosas
Yield: Serves 10
Ingredients: 1 potato, about 150g; 3 tbsp vegetable oil, plus extra for brushing; 1 tsp mustard seeds; ¼ tsp fenugreek seeds; ½ tsp cumin seeds; 1 onion, finely sliced; ½ tsp ground turmeric; ½ tsp ground cinnamon; about 120g white cabbage, finely sliced; 1 large carrot, about 120g, peeled and grated; 100g mixed red and green peppers, cored, de-seeded and finely chopped; 50g frozen peas; ½ tsp granulated sugar; 12 spring roll pastry wrappers, 25 x 25cm; 1 egg, lightly beaten; salt

Munira Mahmud's recipe for vegetable samosas comes from Together, a cookbook organised by Meghan, Duchess of Sussex, in aid of the Hubb Community Kitchen, set up for women displaced by the Grenfell Tower fire

30 December 2020

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Jenny Zarins

Grenfell was a real community and my neighbour Rania and I used to party with food all the time. The first time I made these samosas for her, she ate 10 of them. Really! They look like a lot of work, but if you have a food processor to chop the vegetables it’s very easy. Use my quick way of folding them too, to save time. Just be sure to make enough…

This recipe comes from Together: Our Community Cookbook, by the Hubb Community Kitchen and HRH The Duchess of Sussex (Ebury), £9.99. Buy a copy here.

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