30/03/2026
A harmonious mix of potatoes, leeks, fresh herbs, and a hint of spice 🌿—samosas you’ll never get tired of!
Ingredients:
1 pack of Switz samosa sheets
1 medium potato, peeled and diced
2 tablespoons extra virgin olive oil
2 leeks, cleaned, trimmed, and thinly sliced
2 green onions, thinly sliced (separate white and green parts)
6 large garlic cloves, minced
2 teaspoons thyme
½ teaspoon crushed red chili flakes (optional for spice lovers)
1 teaspoon ground coriander
1 cup frozen peas, thawed
Salt and black pepper, to taste
½ cup parsley, chopped
½ cup fresh dill, chopped
Zest of 1 lemon
Garlic Yogurt Sauce:
½ cup yogurt
1 teaspoon Dijon mustard
1 garlic clove, grated
1 teaspoon white vinegar
Juice and zest of ½ lemon
2 teaspoons maple syrup (or more to taste)
3 tablespoons fresh parsley, chopped
Instructions:
Bring a pot of salted water to a boil. Add the potatoes and cook for 10 minutes, or until tender and easily pierced with a fork.
Heat oil in a pan over medium-low heat. Add leeks with a pinch of salt and stir. Cook for about 8 minutes, stirring occasionally, until edges start to caramelize.
Add the white parts of the green onions and garlic, cooking for 3 more minutes until fragrant. Add thyme and coriander and sauté for 2 more minutes with the leek mixture.
Add the potatoes and gently mash with the back of a spoon so the mixture starts to hold together.
Fold in the peas, parsley, dill, remaining green onions, and lemon zest. Taste and adjust seasoning with salt if needed.
Fill each samosa with 1 tablespoon of the mixture. Deep fry in plenty of oil.
For the sauce, blend yogurt, mustard, garlic, vinegar, lemon, maple syrup, parsley, and a pinch of salt until smooth.
Serve hot and enjoy!
