Sweet potato samosa served with a traditional date and tamarin sauce and raita sauce |

Preparation time: 60 min

Preheat your friteuse at 335 °F

• Preparation

  Cut the sweet potatoes in small cubes (1cm x 1cm x 1cm) and cook them in boiling salted water for 5 minutes until tender, then strain and set aside. Finely chop the onion, the herbs and grate the cucumber and draw out as much water as possible.

• Tamarin sauce

  Bring the water to a boil and add the dates and tamarind and simmer for 3-4 minutes or until tender. Add the remaining ingredients and simmer for a few more minutes. If the sauce becomes too thick, add a little water to thin it out.

• Raita Sauce

  Combine all the ingredients together. Season with salt and pepper.

• Samosa preparation

  In a hot skillet, add a drizzle of oil and sweat the onions until translucent. Add the spices and cook for a few minutes until they become fragrant. Add the garlic and ginger and cook for 20 more seconds until fragrant. Remove from the heat and add the cilantro and the lime juice. Wait for the mix to cool slightly before making your samosas.

• Serving

  Cut the egg roll wrappers into two larges triangles. Brush a bit of egg wash mixture around the edges to ensure the wrapper sticks. Place a dollop of potato mixture in a corner and fold over into triangles. Fry for 2 minutes, until golden brown in the fryer and serve immediately.