Categories: Appetizers 
      Yield: 50 servings 
  
    500 g  Potatoes; peeled and diced          1 md Onion, chopped 
     15 ml Cooking oil                     2 1/2 ml Borrie (tumeric) 
     15 ml Butter                          2 1/2 ml Chili powder 
  2 1/2 ml Mustard seeds                   2 1/2 ml Salt 
  
  Boil potatoes until soft. heat oil and butter together and add mustard seed 
  When seeds start popping, add onion and fry for about 5 minutes, until 
  golden brown.Add diced potatoes, borrie, chilli and salt and cook for 10 
  minutes or until all the liquid has evaporated. allow to cool before 
  filling samoosas. 
   
  Fills about 50 samoosas. 
   
   The Cape Malay Cookbook. 
   
  Courtesy of Jim Jamieson