These popular fried South Asian pastries get a South African twist with a filling of ostrich mince, loaded with onions, garlic, pops of sultanas, yoghurt & coriander. These flavour-filled wrappers are then sided with a refreshing cucumber & tomato salad and a creamy Mrs Ball’s chutney dip to make it extra crave-worthy.
Crispy Ostrich Samosas
Crispy Ostrich Samosas
with a side salad & Mrs Ball’s chutney
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Cucumber
- Free-range Ostrich Mince
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- Low Fat Yoghurt Plain
- Mrs. Balls Chutney
- NOMU Indian Rub
- Onion
- Onions
- Ostrich
- Plain Yoghurt
- Samosa Wrappers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
FIRST, THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-6 minutes (shifting occasionally). In the final minute, add a knob of butter, the NOMU rub, ½ the chopped sultanas, and the grated garlic.
FLAVOURFUL FILLING
When the mince is done, remove the pan from the heat. Stir through ½ the chopped coriander, ½ the yoghurt, and seasoning. Ready a bowl of water. Place a heaped tablespoon of the yoghurt-mince filling into the centre of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside.
SIMPLE SALAD
In a salad bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the halved baby tomatoes, the Cucumber ribbons, and the remaining sultanas.
GOLDEN SAMOSAS
Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the filled samosas until golden, 1-2 minutes per side. Drain on paper towel.
CHUTNEY DIP
In a small bowl, combine the remaining yoghurt and the chutney. Season and set aside.
WRAP IT UP
Plate up the Ostrich mince samosas. Side with the Cucumber & tomato salad and the chutney yoghurt for dunking. Garnish with the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef!
FIRST, THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-6 minutes (shifting occasionally). In the final minute, add a knob of butter, the NOMU rub, ½ the chopped sultanas, and the grated garlic.
FLAVOURFUL FILLING
When the mince is done, remove the pan from the heat. Stir through ½ the chopped coriander, ½ the yoghurt, and seasoning. Ready a bowl of water. Place a heaped tablespoon of the yoghurt-mince filling into the centre of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside.
SIMPLE SALAD
In a salad bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the halved baby tomatoes, the Cucumber ribbons, and the remaining sultanas.
GOLDEN SAMOSAS
Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the filled samosas until golden, 1-2 minutes per side. Drain on paper towel.
CHUTNEY DIP
In a small bowl, combine the remaining yoghurt and the chutney. Season and set aside.
WRAP IT UP
Plate up the Ostrich mince samosas. Side with the Cucumber & tomato salad and the chutney yoghurt for dunking. Garnish with the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef!
FIRST, THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally). In the final minute, add a knob of butter, the NOMU rub, ½ the chopped sultanas, and the grated garlic.
FLAVOURFUL FILLING
When the mince is done, remove the pan from the heat. Stir through ½ the chopped coriander, ½ the yoghurt, and seasoning. Ready a bowl of water. Place a heaped tablespoon of the yoghurt-mince filling into the centre of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside.
SIMPLE SALAD
In a salad bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the halved baby tomatoes, the Cucumber ribbons, and the remaining sultanas.
GOLDEN SAMOSAS
Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the filled samosas until golden, 1-2 minutes per side. Drain on paper towel.
CHUTNEY DIP
In a small bowl, combine the remaining yoghurt and the chutney. Season and set aside.
WRAP IT UP
Plate up the Ostrich mince samosas. Side with the Cucumber & tomato salad and the chutney yoghurt for dunking. Garnish with the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef!
FIRST, THE FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally). In the final minute, add a knob of butter, the NOMU rub, ½ the chopped sultanas, and the grated garlic.
FLAVOURFUL FILLING
When the mince is done, remove the pan from the heat. Stir through ½ the chopped coriander, ½ the yoghurt, and seasoning. Ready a bowl of water. Place a heaped tablespoon of the yoghurt-mince filling into the centre of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside.
SIMPLE SALAD
In a salad bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the halved baby tomatoes, the Cucumber ribbons, and the remaining sultanas.
GOLDEN SAMOSAS
Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the filled samosas until golden, 1-2 minutes per side. Drain on paper towel.
CHUTNEY DIP
In a small bowl, combine the remaining yoghurt and the chutney. Season and set aside.
WRAP IT UP
Plate up the Ostrich mince samosas. Side with the Cucumber & tomato salad and the chutney yoghurt for dunking. Garnish with the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef!
Frequently Asked Questions
What is the preparation time for Crispy Ostrich Samosas?
The preparation time for Crispy Ostrich Samosas with a side salad & Mrs Ball’s chutney is between 30 and 45 minutes.
What is the total time required to make Crispy Ostrich Samosas with a side salad & Mrs Ball’s chutney?
The total time required to make Crispy Ostrich Samosas with a side salad & Mrs Ball’s chutney is between 40 and 55 minutes.
How many servings does Crispy Ostrich Samosas provide?
4 servings
What are the main ingredients in Crispy Ostrich Samosas?
Baby Tomatoes, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Garlic Clove, Garlic Cloves, Golden Sultanas, Lemon, Lemons, Low Fat Plain Yoghurt, Low Fat Yoghurt Plain, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Ostrich, Plain Yoghurt, Samosa Wrappers
What is the nutritional information of Crispy Ostrich Samosas?
Calories: 611, Carbs: 72 grams, Fat: grams, Protein: 39.9 grams, Sugar: 33.5 grams, Salt: 941 grams
How do I prepare Crispy Ostrich Samosas?
CHUTNEY DIP: In a small bowl, combine the remaining yoghurt and the chutney. Season and set aside. WRAP IT UP: Plate up the ostrich mince samosas. Side with the cucumber & tomato salad and the chutney yoghurt for dunking. Garnish with the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef! SIMPLE SALAD: In a salad bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the halved baby tomatoes, the cucumber ribbons, and the remaining sultanas. FIRST, THE FILLING: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-6 minutes (shifting occasionally). In the final minute, add a knob of butter, the NOMU rub, ½ the chopped sultanas, and the grated garlic. GOLDEN SAMOSAS: Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the filled samosas until golden, 1-2 minutes per side. Drain on paper towel. FLAVOURFUL FILLING: When the mince is done, remove the pan from the heat. Stir through ½ the chopped coriander, ½ the yoghurt, and seasoning. Ready a bowl of water. Place a heaped tablespoon of the yoghurt-mince filling into the centre of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside.
What should be prepared from my kitchen to make Crispy Ostrich Samosas?
Baby Tomatoes, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Garlic Clove, Garlic Cloves, Golden Sultanas, Lemon, Lemons, Low Fat Plain Yoghurt, Low Fat Yoghurt Plain, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Ostrich, Plain Yoghurt, Samosa Wrappers
How many calories does Crispy Ostrich Samosas have?
611 calories
How much fat content does Crispy Ostrich Samosas have?
grams
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