Sweet Potato and Lemongrass Samosas

Ingredients

• 2 large Sweet potatoes, peeled and cubed
• 2 stalks Fresh lemongrass, minced (tender white part only)
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic, minced
• 1 tablespoon Red curry paste
• 0.25 cup Coconut milk
• 0.25 cup Fresh cilantro, chopped
• 20 sheets Samosa pastry sheets or spring roll wrappers
• 2 cups Vegetable oil for frying
• 1 tablespoon Lime juice

Instructions

1. 1

   Boil the sweet potato cubes in salted water until tender, then drain and mash them until smooth.

2. 2

   In a small pan, sauté the minced lemongrass, ginger, and garlic in a teaspoon of oil until fragrant.

3. 3

   Stir the red curry paste into the aromatics for one minute, then add the coconut milk to create a thick paste.

4. 4

   Fold the curry mixture, lime juice, and chopped cilantro into the mashed sweet potatoes until well combined.

5. 5

   Cut the pastry sheets into long strips and place a spoonful of filling at one end.

6. 6

   Fold the pastry into triangles, sealing the edges with a little water or a flour-water paste.

7. 7

   Heat the vegetable oil in a deep pan to 350°F (175°C).

8. 8

   Fry the samosas in batches until they are golden brown and crispy, then drain on paper towels.