Vego Samosa Rolls

with Mango Chutney and Salad

olive oil spray (optional)

2 tsp olive oil

1 tsp white or red wine vinegar

5.3L air fryer (optional)

medium saucepan

potato masher

vegetable peeler

Peel the sweet potato and cut into 2cm chunks. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain, then return to the pan.

Preheat the air fryer to 200C (see Don't have an air fryer?). Finely chop the coriander, including the stems. Drain and rinse the beans. Add the coriander, beans and masala seasoning to the sweet potato and coarsely mash until combined (it's okay if some of the beans remain whole). Season with salt and pepper.

Divide the sweet potato filling among the tortillas. Using damp hands, shape the filling into logs, then roll up the tortillas to enclose the filling. Put in the air-fryer basket, seam-side down, with a 1cm space between each, in batches if necessary. Generously spray or brush the tops and sides with olive oil. Air-fry the samosa rolls for 8 mins or until golden and crisp.

Meanwhile, peel the carrot into ribbons with a vegetable peeler. Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the carrot and salad leaves to the dressing and toss to combine.

Divide the samosa rolls and salad among plates and serve with the mango chutney. Enjoy!

No worries, you can cook the samosa rolls in your oven. Preheat the oven to 220C, fan-forced. Put the samosa rolls on an oven tray lined with baking paper and bake for 10 mins or until golden and crisp.