Max Halley’s Veggie Samosa Sandwich

To make the Samosas.
Heat the chickpeas and peas in a saucepan in some of the chickpea tin’s liquid until hot. Use a fork or potato masher, mash half the chickpeas into a fine moosh, add spices and beat together until well combined. Set aside to cool.

Because of the shape of our sandwiches, we roll the samosas into cylinders more familiar as a Spring Roll than the more traditional triangles.  Google how to ‘roll Spring Rolls’ and do that using the samosa mixture instead of whatever they’re using in the video.

Heat the oil for frying in a saucepan until it is 180c. Deep fry the samosas (of sorts) until they are golden brown and insanely crunchy.  You could arguably bake these for 20-30 mins until mad crunchy, but nothing will ever quite replicate deep frying. Set aside whilst you make the rest of the ingredients.

Blend the peaches with a sploosh of the tin’s liquid, until a smooth sauce-like consistency.

To make the lime pickled onions (these need to be made at least 24 hours in advance).

Peel and finely slice the onion. Put the slices in a tupperware and sprinkle the salt on and squeeze the lime juice in. Give the onions a squish squish in your hands, put the lid on the container and bang it in the fridge. Every few hours give the tub a good hard shake over the course of a day or so. The onions will become an extraordinary pink colour and be completely delicious.

To make the lime pickle mayo.

Blend the lime pickle and mayo together until completely combined and nice and smooth.

Now to build the sandwich.

Cut your bread in half and SLATHER the top in the Lime Pickle Mayo and the bottom in tinned peaches.

Put the samosas on top of the tinned peaches, a nice layer of lime pickled onions on top of that, the herbs on top of that and put the lid on.

Give the thing a squish and cut it in half. Watch out, as the samosas always make a bid for freedom!!