High Protein Fish Samosa
Elevate your snack game with these irresistible High Protein Fish Samosas, a perfect balance of bold flavors and nutritious ingredients. Made with tender white fish fillets like cod or tilapia, and seasoned with a vibrant blend of spices including cumin, turmeric, and garam masala, these crispy delights are packed with protein and infused with aromatic flair. Fresh ginger, garlic, and coriander give the filling an authentic touch, while a splash of peas adds a hint of sweetness. Enclosed in golden-brown samosa wrappers or phyllo pastry sheets and fried until crisp perfection, these samosas make for a satisfying appetizer or party treat. Pair them with your favorite chutney for a burst of complementary flavor. Ideal for foodies seeking high-protein snacks or exploring new savory twists, these fish samosas are sure to impress!
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Recipe Information
Ingredients
- 400 grams White fish fillets (such as cod or tilapia), boneless and skinless
- 2 tablespoons Olive oil
- 1 whole Medium onion, finely chopped
- 2 whole Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh coriander, chopped
- 100 grams Frozen peas, thawed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 pieces Store-bought samosa wrappers or phyllo pastry sheets
- 1 whole Egg, beaten (for sealing)
- 1 liter Vegetable oil (for frying)
Instructions
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the pan. Cook for an additional 2 minutes, stirring frequently.
Add ground cumin, coriander, turmeric, and garam masala to the pan. Stir well to combine the spices with the onion mixture.
Add the fish fillets to the pan. Cook, breaking up the fish into small pieces with a spatula, until the fish is cooked through and flakes easily, approximately 5 minutes.
Incorporate thawed peas, fresh coriander, salt, and black pepper into the fish mixture. Stir well and cook for an additional 2 minutes.
Remove the pan from heat and allow the fish mixture to cool slightly.
If using phyllo pastry sheets, cut them into strips approximately 10 cm wide. If using samosa wrappers, they should already be the correct size.
Place 1-2 tablespoons of the fish filling at one end of each wrapper or strip.
Fold the corner of the wrapper over the filling to form a triangle. Continue folding in the triangle shape, ensuring the filling is fully enclosed.
Brush the beaten egg along the edge of the wrapper to seal the samosa completely.
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F).
Carefully lower the prepared samosas into the hot oil, a few at a time, and fry until golden brown and crisp, about 3-4 minutes per side.
Remove the samosas from the oil using a slotted spoon and drain on a paper towel-lined plate.
Serve the samosas hot, with a side of your favorite chutney or dipping sauce.
Nutrition Facts
Calories |
9217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 959.8 g | 1231% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 11.1 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 184 mg | 14% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1978 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
