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6 Serves
89 Mins
Finely dice the onion and garlic using a chef's knife on a cutting board.
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New ZealandVitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
105 µg / 400 µgCalcium
71 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
301 mg / 4,700 mgSodium
621 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Heat cooking oil in a frying pan over medium heat and sauté the onions and garlic until softened.
Add the filling ingredients to the pan, cooking until browned and fragrant, then season with salt and pepper.
Place a spoonful of the mixture onto each samosa wrapper, fold into triangles, and seal the edges.
Deep fry the assembled samosas in hot oil until golden brown and crispy, then drain on paper towels.
6
g28
g3
g
Libyan