Veggie tortilla samosas Hub02
Finger food

These perfectly packed veggie parcels make four tasty tortilla samosas.

  • Serves

  • Prep

  • Cook



      • 2 teaspoons sunflower oil, plus extra for the cooking the tortilla
      • 2 spring onions, finely chopped
      • 2 garlic cloves, finely chopped
      • 50 g/1¾ oz canned chickpeas, drained
      • 100 g/3½ oz cooked potato, cut into small pieces
      • 30 g/1 oz frozen petit pois, defrosted
      • 2 teaspoons mild curry powder
      • 1 medium-sized soft tortilla
      • 20 g/¾ oz cheddar cheese, grated
      • To serve
      • Cooked red pepper, cut into 1 cm/½ inch wide sticks
      • Cooked carrot, cut into 1 cm/½ inch wide sticks


      1. Heat the oil in a large, non-stick frying pan and fry the spring onions, garlic and chickpeas for 2 minutes. Stir in the cooked potato, peas and curry powder. Cook until warmed through, then mash with the back of a fork to break everything down into small pieces. Transfer to a bowl to cool slightly
      2. Wipe the frying pan clean and place the tortilla in the pan over a medium heat and warm slightly to make it easier to fold
      3. Spoon a quarter of the potato mixture onto the centre of the warm tortilla and scatter over the cheese. Fold in the sides of the tortilla to make a square parcel and enclose the filling
      4. Add a splash of oil to the frying pan and warm over a medium heat. Place the tortilla parcel in the pan, seam-side down, for 2–3 minutes, then turn it over and cook for another 2–3 minutes until light golden. Remove from the heat, leave to cool for a few minutes, then cut diagonally into quarters. Serve the tortilla samosa with red pepper and carrot sticks
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