Ingredients

• 1–2 tbsp vegetable oil
• 1 large white onion
• finely chopped
• 1 tsp salt
• 2 tsp ground cumin
• 150g/5½oz frozen peas
• defrosted
• 25g/1oz fresh dill
• finely chopped
• 400g/14oz mashed potato
• 6 Derbyshire oatcakes or 20cm/8in pancakes
• cut in half
• 4 tbsp plain flour
• vegetable oil
• for deep-frying

Directions

• To make the filling
• heat the oil in a non-stick frying pan on a medium heat
• add the onion and salt
• and cook until soft and lightly brown. Add the cumin and peas and cook for a few minutes. Stir in the dill
• along with the mashed potato
• and mix well
• then transfer to a bowl and leave to cool completely.
• To assemble
• line a baking tray with baking paper. Mix the flour and 4 tablespoons water together in a small bowl to make a ‘glue’.
• Put a heaped tablespoon of filling in the centre of one half
• leaving space around the edges. Fold one side of the oatcake over the filling
• then fold the other side over. Brush the seams and edges with the ‘glue’
• press the edges together to seal any holes. Place on the lined baking tray
• and repeat with the rest of the oatcakes and filling. Put the samosas in the freezer for 30 minutes.
• Meanwhile
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 190C or until a cube of bread turns brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches
• cooking for a couple of minutes on each side
• until they are crisp and golden-brown. Drain on kitchen paper
• and serve warm.