These hot and sweet tangled leeks work really well with peas and mint to make an elegant and light samosa. Best served in the summer with a glass of crisp white wine.
Ingredients
- 750 g trimmed leeks
- 2 tablespoons rapeseed oil
- 1 tablespoon unsalted butter
- 1 teaspoon black mustard seeds
- 2 red onions, finely sliced
- 4 cm ginger, peeled and grated
- 200 g peas (fresh or defrosted)
- 1½ teaspoons garam masala
- ¾ teaspoon ground cumin
- 0.75 teaspoon chilli powder
- ½ teaspoon ground turmeric
- 1¼ teaspoons salt
- 1 tablespoon lemon juice
- 10 g fresh mint leaves
How to Make It
- Wash the leeks well, remove any papery outer layers, then slice into 0.5 cm rounds and leave to one side. Heat the oil and butter in a large frying pan and, when hot, add the mustard seeds. When they pop, add the onion and fry for around 10 minutes, until soft and golden, stirring occasionally. Add the ginger, stir-fry for a minute, then add the leeks.
- Cook for a further 10 minutes until soft and sweet, then add the peas, garam masala, cumin, chilli powder, turmeric, salt and lemon juice. Mix thoroughly, cook for a couple more minutes, then take off the heat and allow to cool. When cooled a little just before making the samosas chop the mint leaves, add to the mix and stir well.
