Bobotie samoosas

SERVES: 4 TIME TO MAKE: Less than 1 hour

A great party snack or starter.




Main Ingredients

  • 1 packet spring roll wrappers, or samoosa wrappers


  • 1 drizzle PnP olive oil
  • 500 grams lean ostrich mince, or lean beef mince
  • 1 large PnP red onion, finely chopped
  • 30 ml PnP Cook Additions garlic, ginger and dhania paste
  • 6 cardamom pods, ground seeds only
  • 5 ml cumin seeds
  • 45 ml PnP curry powder
  • 60 ml PnP chutney
  • 80 ml PnP dried fruit, chopped
  • 250 ml water
  • 1 dash PnP salt, to taste
  • 1 dash milled pepper, to taste
  • 60 ml PnP coriander leaves, finely chopped


  • 2 PnP bananas, peeled and diced
  • 60 ml PnP salad onions, finely sliced
  • 60 ml PnP chopped coriander, chopped
  • 60 ml freshly squeezed lemon juice, or lime juice


  • Preheat oven to 200°C.
  • Heat a glug of oil in a pan and brown mince.
  • Remove and set aside.
  • Add another glug of oil and sauté onion and paste until soft. Add spices and fry for another minute.
  • Return meat to pan with remaining filling ingredients and simmer for 30 minutes or until sauce reduces and meat is tender.
  • Separate spring roll wrappers and keep under a damp tea towel to prevent drying. Fold samoosas according to packet instructions, enclosing a dollop of filling in each.
  • Heat 3cm oil in a pan and fry samoosas in batches until golden.
  • Drain on kitchen paper.
  • Toss salsa ingredients together and serve with samoosas.