Smoorsnoek samoosas
Hands-on time
Cook time
Total time
Recipe type: Snacks & starters
Cuisine: Cape Malay
Serves: makes about 40
  • 500g smoked snoek, deboned (good luck with that) and flaked
  • 1 medium onion, diced
  • 200g tinned whole tomatoes (about half a tin with the juice), chopped
  • 1 clove garlic, crushed
  • 3ml cumin
  • 3ml coriander
  • 10ml masala
  • 10ml vegetable oil
  • 500g phyllo pastry, each sheet cut into 10cm strips (or to whatever size samoosa you want)
  • 1 egg, beaten
  • 1L cooking oil
  • sweet chilli sauce to serve
  1. In a pan or skillet, heat the vegetable oil over medium heat. Add the onions and saute till lightly golden.
  2. Add the garlic and spices and saute for a further 5 minutes.
  3. Add the snoek and tomatoes, turn down the heat and cook for ten minutes or so, stirring occasionally until the liquid from the tomatoes has evaporated. Cool (not cool as in awesome, cool as in let it get colder.)
  4. Brush the edges of a pastry strip with egg wash. Place a tablespoon of snoek mixture on the end and fold the samoosa into a neat little package.
  5. Heat the cooking oil to 200˚C and deep fry the samoosas in batches till golden brown. Serve with sweet chilli sauce.
Recipe by Two Suitcases and a Tin Pot at