Wash and drain mince. Braise in a heavy-based frying pan until all the liquid has evaporated, stirring to prevent sticking and lumps forming. add salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves. Add onions and braise until well blended and mixture is fairly dry. Add mint,if using and mix well. Remove and let cool before filling samoosas Fills about 80 samoosas. From the Cape Malay Cookbook. Courtesy of Jim Jamieson