|8 cups||Cavendish Farms FlavourCrisp Sweet Potato Fries|
|2 tsp||cumin seeds|
|2 cups||peas and carrots, frozen|
|3||spring onions, chopped|
|2 tbsp||coriander leaves, chopped|
|1||red chili, chopped|
|1 tsp||chili flakes|
|¼ tsp ||salt|
|1 tsp||ground cinnamon|
|3||garlic cloves, crushed|
|½ cup ||unsalted butter|
Pastry & Garnish
|1||package filo pastry|
|1 can||mango chutney|
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1. Preheat oven to 400°F.
2. Place one teaspoon of cumin seeds in a dry frying pan and toast until golden and fragrant. Remove to a mortar and crush with a pestle.
Note: If you don’t have a mortar and pestle, place between two dishcloths and pound with a heavy frying pan or rolling pin.
3. Put the Cavendish FlavourCrisp Sweet Potato Fries in a saucepan, cover with water and add salt. Bring to a boil, reduce the heat and simmer for 6-8 minutes until tender. Drain and cool.
4.Place in a sweet potatoes in a bowl, and mix in vegetables, spring onions, coriander, chili, chili flakes, crushed cumin, cinnamon and garlic.
5. Melt butter. Brush one sheet of filo pastry. Add a second sheet on top to fit over the first, brush again. Cut into strips about 5cm wide.
6. To create each samosa, spoon filling into one corner. Fold the right corner of the strip over to the left side to create a triangle. Continue to fold the triangle along the strip to the end, cutting off surplus pastry.
Note: There are many helpful videos online on how to fold a samosa.
7. Brush each samosa liberally with butter and sprinkle with remaining cumin seeds and salt. Bake for 12–15 minutes, until golden.
8. Serve with mange chutney.