After a long day travelling home from a fabulous Mexican vacation with my family I suddenly realized it was Easter. Since my hubby and I were exhausted from sitting squished up for five hours on a plane holding a bouncing 7 month old baby and then a run for the BC ferries thereafter we decided to go for a simple yet unconventional Easter meal. These samosa sandwiches are so fantastically yummy you'll definitely be going back for seconds. The warmth of the spices goes down perfectly with a full bodied glass of red wine. We paired ours with Mission Hill Cabernet Merlot from the Okanagan Valley for a memorable Easter feast.
Spicy Peas and Mashed Potato Toasted Sandwiches
from VIJ's At Home (*serves 6)
1 lb potatoes
10 oz frozen peas
1/3 cup cooking oil
1 onion finely chopped
1 Tbsp finely chopped ginger
1 tsp salt
1 Tbsp garam masala or ground cumin
1 Tbsp cayenne pepper
1/2 cup finely chopped cilantro
10 bread rolls of choice
1 cup sour cream Indian dressing (see recipe below)
Boil the potatoes in a pot of water until cooked and then mash. While the potatoes are cooking rinse the peas in a colander in water to thaw and then add the peas to the mashed potato mixture. Saute onions until browned and then stir in ginger and saute for another 30 seconds. Add salt, garam masala and cayenne and sautee for 1 minute. Next add the pea and mashed potato mixture and mix in the chopped cilantro.
Toast the bread roll halves and the spread the sour cream dressing onto the bun and then spread the potato pea mixture on top. Serve as open faced or with another bun on top.
*I highly recommend making the whole batch even if you are not cooking for 6 people since this makes excellent next day leftovers for lunch.
Sour Cream Indian Dressing
1 cup sour cream (plain yogurt also works well)
1/2 tsp salt
1/2 tsp cayenne pepper
1 tsp green fenugreek leaves (I omitted this and it worked well)
1 clove garlic finely chopped
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