1. Cook the potatoes in boiling water until soft (about 20 minutes). Drain and roughly mash with a fork or potato masher.
2. While the potatoes cook, combine the curry powder and cumin in a small bowl.
3. Heat the oil in a large pan over medium heat. Add the ginger and sauté for 1 minute. Stir in the curry powder and cumin, cooking for 10–15 seconds until fragrant - careful not to burn them.
4. Add the peas to the pan and stir to coat. Then mix in the mashed potatoes. Cook for 2–3 minutes over high heat until bits start to brown. Season to taste.
5. Wet your cutting board with 2–3 tablespoons of water — this stops the rice paper from sticking. You’ll need to re-wet the board now and then as you go.
6. Fill a shallow dish with room-temp water. Dip one rice paper for 2 seconds per side, then place on the wet board.
7. Cut the softened rice paper in half. Add 2 tablespoons of filling in the centre of each half, shaping it into a triangle. Fold in the sides, then roll up from the bottom into a sealed triangle.
   Tip: If the rice paper tears, double-wrap with another half sheet.
8. Time to cook.
   Choose your method: Air-fryer: 200°C for 10 minutes, until golden, Oven: Lightly brush with oil and bake at 220°C (400°F) for 12–15 minutes, Pan-fry: Fry in a little oil for 3–4 minutes per side, until crispy.
9. Blend the mint chutney.
   Pop all chutney ingredients in a blender and blend until fairly smooth. Don’t overblend - it may turn bitter. (If it does, no worries — see tips below!)
10. Dip your golden samosas into the zingy green chutney and let the snacking begin.

Pro tips

• Torn wrapper? No problem. Just double wrap with another half sheet. You’ll get an extra crispy shell!
• Chutney too bitter? Stir in a teaspoon of liquid sweetener like maple syrup or agave. Works like magic.