Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg Roll | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large pack egg roll wrappers
- 1 lb. Ground beef or lamb
- 1 cooked medium potato
- ¼ cup cooked green peas
- 1 med. Onion, grated
- 1 clove garlic, crushed
- ½ inch piece fresh ginger, grated
- 2 teaspoons curry powder
- ½ tsp. Chili powder
- ¼ tsp. Turmeric
- 1 tsp. Salt
- ¼ tsp. Black pepper
- 2 tbsp. Butter
- 1 tbsp lemon juice
- 1 tbsp fresh coriander, chopped - or mint
Directions
Mix the filling ingredients except the butter, lemon juice and chopped herbs and fry in the butter until just cooked through. Sprinkle on approx. 2 tbsp of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and herbs. Stir well and leave to cool.
Cut the egg roll wrappers into 1 ¾ inch strips. To prepare the samosas using egg roll wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding until the whole strip has been used and a triangular shaped pastry results. Seal the end with water or a paste made from flour and water.
Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and crisp. Serve hot with fresh mint chutney
Category:Kenyan Recipes
Category:Kenyan Appetizers