These Spicy Pork Samosas are packed with flavour. What’s our secret? Fresh coriander. Serve them with a coriander dip or sweet chilli for a little something extra.
- 500g Lynca Meats pork, minced
- 2 tbsp canola oil
- 1 large onion, finely chopped
- 1 tsp chilli powder
- 1 tsp masala powder
- 1 tsp curry powder
- 1 tsp salt
- 3 tsp ginger
- 2 cloves garlic, grated
- 3 tbsp chopped coriander
- 1 box samosa wrappers
- 1 tbsp flour mixed with a little water to make a glue for the samosas
- Heat the oil in a pan and add the onion, garlic, ginger and spices and sauté until the onion is translucent.
- Add the pork mince and fry until golden.
- Remove from the heat and add coriander.
- Once cooled, wrap samosas and seal with the flour and water mixture.
- Fry the samosas in hot oil for 10 minutes or until golden brown, turning them often. Remove and drain on a paper towel to remove any excess oil.
