Description
These Spiced Samosa Patties are a delicious gluten-free and vegan twist on traditional samosas. Made with baked Yukon Gold potatoes, spiced peas, and onions, these patties are flavored with curry powder and ginger, then pan-fried to a golden crisp. Perfect as a snack or appetizer, they are easy to prepare and packed with comforting Indian-inspired flavors.
Ingredients
Vegetables
- 3 large Yukon Gold potatoes (baked, and skins removed)
- 1/2 cup frozen peas
- 1/4 cup chopped onion
Spices and Seasonings
- 1 1/2 teaspoons curry powder (or more to taste)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt (plus a couple dashes for the gluten free flour)
- 1/4 teaspoon pepper
Other Ingredients
- 1/2 cup gluten free flour blend
- 3 tablespoons vegan buttery spread
- 2 tablespoons canola oil
Instructions
- Cook Peas and Onions: In a small pot, heat one tablespoon of vegan buttery spread over medium heat. Add the frozen peas and chopped onion, cooking until the onion softens, approximately 5 minutes.
- Combine with Potatoes: Place the baked, peeled potatoes into a large bowl. Add the cooked peas and onions to the potatoes without draining any moisture from the vegetables.
- Add Spices and Mash: To the potato and vegetable mixture, add curry powder, ground ginger, salt, pepper, and another tablespoon of vegan buttery spread. Use a potato masher to thoroughly mash everything together until evenly combined.
- Prepare the Flour: In a small bowl, mix the gluten free flour with a few dashes of salt. Set this aside. Also, line a plate with paper towels for later.
- Heat Fat for Frying: In a frying pan over medium heat, warm the remaining tablespoon of vegan buttery spread along with the two tablespoons of canola oil until sizzling.
- Form and Dredge Patties: Shape the potato mixture into small patties. Dredge each patty lightly in the gluten free flour mixture, coating all sides.
- Fry Patties: Place the coated patties carefully in the hot pan. Cook each side for about three minutes or until golden brown and crisp. Work in batches to avoid overcrowding.
- Drain and Serve: Once cooked, transfer the patties to the paper towel-lined plate to drain excess oil. Repeat frying the remaining patties. Serve warm. Makes 8 small patties.
Notes
- You can adjust the amount of curry powder to suit your spice preference.
- Ensure the potatoes are baked and cooled before mashing for the best texture.
- The gluten free flour helps to bind the patties and gives a crisp coating when fried.
- Use a non-stick pan for easier frying and less oil absorption.
- These patties are great served with chutney or a yogurt-based dip for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian-inspired
