Samoosas just got the ULTIMATE creative twist and we're LOAF-ing it Makes 24INGREDIENTS1 tbsp oil1 onion, finely chopped2 cloves garlic, crushed2 tsp curry powder1 potato, peeled and diced1 large carrot, peeled & diced1 cube Knorrox Curry Vegetable Flavour Stock cup frozen peas cup water cup frozen peasSalt and pepper, to season24 slices bread3 eggs, beaten cup oil, fry Serving suggestion: cup plain yoghurt1 tbsp lemon juice1 tbsp fresh coriander, finely chopped + extra to garnish1 tsp sweet chilli sauceSalt and pepper, to seasonMETHOD1. Heat the oil in a frying pan over medium heat and fry the onion and garlic until softened and translucent.2. Add the curry powder and fry for another minute until fragrant. Add the potato, carrot and stir well. 3. Dissolve the Knorrox Curry Vegetable Flavour stock cube in cup boiling water and pour over the veg mixture. Cover and simmer for 20 minutes before adding the frozen peas.4. Simmer for a further 10 minutes until vegetables are tender and the sauce has thickened. 5. Season with salt and pepper to taste and set aside to cool. 6. Remove the crusts from the bread, place in a food processor or blender and pulse until you have coarse crumbs. Pour the crumbs out into a dry pan over medium-low heat and cook, stirring continuously, until toasted. 7. Use a rolling pin to roll out each crustless bread slice. Wet fingers with water and brush over the edges of the bread slices.8. Place a tablespoon of curry into the middle of each slice of bread and fold the bread diagonally over itself, corner to corner. Press down the edges to seal, making a samosa-type triangle. *Chefs Tip: try not to overfill the bread pockets.9. Dip each triangle in the beaten egg, followed by your homemade breadcrumbs. 10. Heat the oil in a deep saucepan over high heat. Add the bread pockets and fry until golden on both sides, about 3 minutes. Transfer to some paper towel to absorb excess oil before serving. 11. Stir together the yoghurt, lemon juice, fresh coriander and sweet chilli sauce and season with salt and pepper to taste. 12. Serve the bread pockets on a platter garnished with coriander and alongside the yoghurt sauce to dip. ENJOY!