Curry tuna samosas

Ingredients (makes 20):
1/2 packet large spring-roll skins
1 can FairPrice Tuna Flakes (any of the three flavours are suitable)
1 large potato, peeled and diced
4 tbsp cooking oil
Oil for frying
A pinch of salt
1 tbsp flour mixed with 2 tbsp water to form a paste

Method:
1. Heat the 4 tbsp of cooking oil in a pan and fry the diced potatoes with the salt until the potatoes are soft (this should take about 15 minutes), stirring often.
2. Remove them from the pan, then wipe the skillet with a kitchen towel to remove any excess grease.
3. Return the potatoes to the pan and pour in the can of tuna flakes.
4. Fry for 5 minutes, until the mixture is slightly dry. Set aside to cool.
5. Cut each spring-roll skin into three strips lengthwise.
6. Place one heaped teaspoon of the mixture at the end of each strip and fold one corner over diagonally to align with the opposite side of the strip. This should form a triangle at the base of the skin.
7. Continue folding the rest of the strip around the triangle.
8. Seal the final flap with a little flour-and-water paste.
9. When all the samosas are ready, fry them in very hot oil, a few at a time, until crisp and golden.
10. Drain on kitchen towels and serve.

Tips:
Recipe uses FairPrice Curry Tuna Flakes ($1.45 per can) available at all FairPrice supermarkets.

Recipe source: Today newspaper (13 Mar 2008)