Budget Lunches

Cheat’s Samosa with Spiced Potatoes & Peas

Makes 2

This recipe prepares enough filling for two samosas, which will make for a satisfying lunch. Any leftovers will keep in the fridge for three days and will provide you with an excellent snack.

• 200g (7 oz) potatoes (about 2 medium potatoes) such as Rooster, Desiree or King Edward, washed but not peeled, chopped into 1cm cubes
• Salt
• 2 tsp good-quality curry paste
• Zest and juice of ¼ lemon
• 30g (1 oz) frozen garden peas or petit pois
• Salt and freshly ground black pepper
• 2 large tortillas or wraps
• A few slices of cucumber
• Small handful of coriander

1 Bring the potatoes to the boil in a pan of salted cold water and boil until tender, about 10 minutes. Drain the potatoes and, in a bowl, mix them with the curry paste, lemon zest and juice and the peas. The peas will quickly defrost when mixed with the hot potatoes. Finally, season to taste. This is the spiced potato and pea ‘samosa’ filling.

2 Place a wrap in a dry frying pan and soften it by heating it for about 30 seconds on each side. Then place the warm tortilla on a board and make a cut from the centre of the tortilla to the bottom edge. Work clockwise in quarters: leave the first quarter empty, fill the second with half of the filling, the third with cucumber slices and the fourth with coriander. Fold the unfilled quarter of tortilla over the potato, then fold the potato mix over the cucumber and finally, fold the cucumber over the coriander, so you have a samosa-shaped triangle. Repeat the process with the other tortilla, then wrap and go.

Recipe from Eat Bike by Kitty Pemberton Platt and Fi Buchanan (published by Kitchen Press).