Gluten Free Beef Samosas with Mint Chutney

These gluten-free beef samosas have become a bit of a favourite in our house—crispy on the outside, full of warming spices on the inside, and paired with the freshest mint chutney that brings it all to life.

They’re such a fun way to bring bold flavour into your week, whether you're making them for your lunch, or something a little different for dinner. And yes, they’re completely gluten-free but you’d never know it from the satisfying crunch.

Plus, with the protein from the beef and a good hit of herbs and spices, they tick the boxes for blood sugar balance and keeping you fuller for longer. A win-win if you ask me.

Ingredients

500g of the best beef mince you can find. Mine is from The Food Farm.

1.5 carrots

1 onion

2 cloves of garlic, minced

1 tsp ginger, minced

1 cup of peas

1/2 cup of desiccated coconut

Spice Mix

1 Tbsp.cumin seeds

1/2 Tbsp. mustard seeds
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp cinnamon

Rice paper

Method

  1. Preheat oven to 200 degrees C.

  2. In a frying pan on medium heat, toast your coconut and set aside.

  3. Finely chop your carrot and onion or use a Thermomix Speed 5, 5 seconds.

  4. Add some olive oil to the frying pan and cook the carrot and onion until it softens and onion is translucent. Set aside.

  5. Add a little more oil if needed and add your spice mix until you hear the mustard seeds pop. Add mince to the pan and break it down and cook through.

  6. Add you garlic and ginger and mix well. Add to the bowl with carrot and onion.

  7. Add some boiling water to a flat dish and add a sheet of rice paper for a few seconds. Lay it out on the bench and fill with 2 Tbsp of the samosa mix and wrap it up like the gift that it is. You may need to double wrap on occasion.

  8. Place on a baking paper lined tray which has been greased with olive oil. Brush the top with olive oil and baking for 10 minutes each side or until crunchy.

Mint and Date Chutney

1 bunch of mint, leaves only
1 clove garlic
1 tsp ginger
3 Medjool dates
1 generous tsp of Soka Pantry crunchy chilli oil from Part & Parcel, Code reneelynch-20 for discount

Juice from 2 limes
2 Tbsp olive oil
salt to taste

Method

  1. Rinse mint leaves well to remove dirt. Squeeze out extra moisture.

  2. In a Thermomix or food processor blitz all ingredients on high until smooth and creamy. Add salt to taste. Add more olive oil to thin, if needed.

Dinner, Lunch, SnacksRenee Lynch