Cheese Samosa

Ingredients

• 2 small potatoes, peeled and cut into cubes (8 oz total, 235 g)
• 1/2 cup corn kernels, from a can, drained
• 12 oz American cheese, like Velveeta or Kraft, grated (340 g (2 170g cans of Kraft processed cheese))
• pinch salt
• pinch black pepper
• 1/2 pack samosa wrappers (each pack is 500 g, 1 lb see notes for substitutions, recipe makes about 20 samosas)
• 1 tbsp flour
• 1/2 tbsp water
• 1/4 cup vegetable oil

Instructions

1. 1

   Cover potato cubes with water, and bring to a boil. Reduce heat and simmer until potatoes are completely cooked through. Drain, and mash.

2. 2

   Let potatoes cool slightly then combine mashed potatoes with the grated cheese, drained corn, salt and pepper. Mix well until the mixture is evenly combined. Taste for and adjust seasoning.

3. 3

   Fill each samosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the samosa to prevent them from opening up while frying.

4. 4

   Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm.