Samosa Toastie

Method

1. Peel the potatoes, cut into 2 cm cubes and put them in a 18 cm pot with water to cover. Once boiling, cook over medium heat for 12 min, until a skewer slides in easily. Drain in a sieve, return to the pot and shake for 30 seconds to steam off the moisture.

   Add in this stepPotatoes 240 g

   medium heat

2. Heat the oil in a pan over medium heat, sizzle the cumin seeds for 20 seconds, then add the onion and ginger and cook for 2 minutes. Add the turmeric, garam masala and peas, then the potato, half the lemon juice, most of the salt and a little of the chopped coriander, and cook for 4 min, roughly crushing with your spatula. Leave some chunks for that samosa texture.

   Add in this stepVegetable oil 2 tspCumin seeds ½ tspOnion, finely chopped 40 gGrated fresh ginger 1 tspGround turmeric ¼ tspGaram masala ½ tspFrozen green peas 40 gLemon juice 1 tspSalt 0.4 tspFresh coriander leaves and tender stems 1 tbsp

   medium heat

3. Chutney: blend or pound the remaining coriander, mint, green chili, the rest of the lemon juice and salt with 1 tablespoon of water into a thick paste.

   Add in this stepFresh coriander leaves and tender stems 3 tbspFresh mint leaves 2 tbspGreen chili 1Lemon juice 1 tspSalt ⅛ tsp

4. Spread butter thinly on one side of each slice of bread and turn the slices buttered side out. Spread the chutney on the inside, pile a 1.5 cm layer of potato masala on one slice, add the tomato and red onion and close with a second slice. One serving is one sandwich.

   Add in this stepThick sandwich bread slices 4Softened butter 20 gTomato, thinly sliced 1Red onion, thinly sliced 30 g

5. Toast the sandwiches in a 26 cm pan (up to 2 at a time), in 1 batch(es), over medium-low heat for 3 min per side. Press down gently with a spatula or a heavy pan lid so the filling holds together and the bread browns evenly. They are ready when deep golden and crisp outside and hot all the way through.

   medium-low heat

6. Move to a board and cut twice diagonally into 4 samosa-shaped triangles. Serve warm with the leftover chutney or ketchup.