2 DELICIOUS MEALS YOU CAN MAKE WITH YOUR FESTIVE-FEAST LEFTOVERS

Give your holiday leftovers a delicious second life with these scrumptious meals.

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SPICY CURRY POTATO SAMOOSAS 
Makes 10–12 



INGREDIENTS
1 Tbsp olive oil
1 onion, finely chopped
2cm knob of ginger, grated
1 tsp ground cumin
1 tsp chilli powder
½ tsp garam masala
½ tsp turmeric
3 cooked leftover potatoes, cubed
Handful fresh coriander, chopped
Squeeze of lemon juice
Salt and milled black pepper
1 Tbsp flour
2 Tbsp water
1 packet (500g) samoosa pastry
Oil for deep-frying
½ cup plain yoghurt
¼ punnet chopped mint and coriander

METHOD

1. Sauté onion, ginger and spices in olive oil over medium heat until fragrant and onion is soft, about 8–10 minutes.
2. Stir in potatoes, coriander, lemon juice and season.
3. Mix together flour and water to form a paste.
4. Spoon one heaped tablespoon of the mixture into the bottom right-hand corner of a samoosa pastry strip.
5. Fold over to form a triangle. Keep folding until you reach the end of the strip. Seal with a little flour paste and repeat.
6. Deep-fry a few samoosas at a time over a medium heat until golden brown.
7. Drain on paper towel and keep warm.
8. Mix together yoghurt, mint and coriander, then serve with the samoosas.

MEXICAN-INSPIRED LOADED BUNS
Serves 6–8



INGREDIENTS
¼ cup mayonnaise
2 Tbsp wholegrain or Dijon mustard
3 cups cooked and shredded beef (pork, lamb or chicken also works well)
1/3 cup BBQ sauce
3 Tbsp sriracha
3 Tbsp chopped fresh coriander, plus extra for serving
Salt and milled pepper
Glug of oil
2 corn on the cob
1 small red or green cabbage, shredded
2 jalapeños, sliced
1 lime or ½ lemon, juiced
6–8 soft or seeded rolls, toasted

METHOD

1. Combine mayo and mustard, and set aside.
2. In a bowl add the shredded meat, BBQ sauce, sriracha, coriander and toss to combine. Season well.
3. Oil, season and char corn on a hot griddle pan or medium coals for 6–8 minutes. Cool and cut off the cob.
4. In a bowl combine corn kernels, cabbage, jalapeños and extra fresh coriander. Add lemon juice and toss.
5. Layer each roll with the mayo and mustard mixture, shredded meat and corn salad

Words: Chad January
Photography: Fresh Living Magazine