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Nadiya Hussain’s Lamb Samosa Balls

Crispy breadcrumbed bites filled with a fragrant lamb filling. Perfect as they are or with dips, these samosa balls are a great addition to a party food table.

From the book

Introduction

If you know me, then you will know how much I love a samosa! They are my go-to for celebrations, for life, for every day in general. I find all sorts of ways to make them. Of course, I love the traditional triangle, but this recipe is a riff on all the good things that come with a samosa. Same spicy filling, same crisp coating but in the form of a baked ball.

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Ingredients

For the filling:
2 tbsp oil
450g lamb mince
1 tsp garlic paste
1½ tsp salt
3 tbsp garam masala
50g frozen peas
1 red onion, finely diced
2 small green chillies, thinly sliced
a small handful of fresh coriander
For the coating:
15 slices of white bread, crusts removed
4 medium eggs, lightly beaten
a pinch of salt
½ tsp ground turmeric
200g golden breadcrumbs
cooking oil spray

Method

Start by making the filling. Pour the oil into a frying pan and heat. As soon as the oil is hot, add the mince, cook and break up till the mince has browned.

Now add the garlic, salt, garam masala and peas. Cook till the peas are no longer frozen and the liquid has completely evaporated.

Take off the heat and transfer to a bowl to cool. As soon as the mince is cool, add the fresh ingredients of onion, chilli and coriander and mix through.

Have a flat tray ready that will comfortably fit in your freezer.

Put some water on a small plate. Take each slice of bread, quickly dunk one side and then squeeze the water out, really flattening the piece of bread.

Now, add a generous amount of the filling into the centre and wrap the whole thing around. If there is too much filling, take some out; if there isn’t enough, add somemore. Shape into a ball and really pinch the seams. Do this to all of the slices of bread and pop onto the tray and straight into the freezer for 1 hour.

After an hour, heat the oven to 190°C/fan 170°C/gas mark 5. Have a baking tray ready. Mix the eggs with the salt and turmeric and whisk in. Have the breadcrumbs ready on a flat plate.

Dip a ball into the egg and then the breadcrumbs. Do the same to the other 14 balls. Now do it all over again. Double coating will not only make them crispy but will also stop the filling falling out.

Spray each of the balls generously with oil and bake in the oven for 25–30 minutes, till crisp and golden. I love eating these with ketchup. They need nothing else!

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From the book: Nadiya’s Everyday Baking

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