Leftover new potatoes – if there are any – are a gift of the season. Try them in these samosas
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s with asparagus, I get completely seduced by the arrival of new potato season and cook and eat them with wild abandon. Any leftover cooked potatoes, meanwhile, are a kitchen gift with infinite possibilities, from a simple crushed potato salad to these spicy, Punjabi-inspired samosas.
One of my favourite lunches is a samosa: it’s not too big, but it sure hits all the right spots. My favourite is filled with potato, peas, spices and cashews, which I’ve included as an optional extra in this recipe. If you have less than 200g leftover cooked potatoes, consider making up the weight with other cooked root vegetables such as diced carrots, or with onions or extra peas. I had only a small amount of oil left in the house, so I rather unconventionally decided to shallow fry my samosas. Then again, I often shallow fry foods that are usually deep-fried, not least to save having to strain the oil, then storing it for re-use.
Makes 6
