Name: Spiced Samosa Patties (Gluten Free, Vegan) Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Indian
Ingredients: 3 large Yukon Gold potatoes; ½ cup frozen peas; ¼ cup chopped onion; 1 ½ teaspoons curry powder; ½ teaspoon ground ginger; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup gluten-free flour blend; 3 Tablespoons vegan buttery spread; 2 Tablespoons canola oil; A couple dashes of salt for flour seasoning

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Introduction

Spiced Samosa Patties are a delicious gluten-free and vegan twist on the classic samosa filling. Made with creamy Yukon Gold potatoes, peas, and warm spices, these patties are crispy on the outside and soft on the inside. Perfect as a snack or appetizer, they’re easy to make and packed with flavor.

A stack of four golden-brown, crispy patties sits on a white plate with a brown rim, placed on a white marbled surface with a green cloth around. Each patty shows a rough texture with small green peas embedded inside, some peas slightly popping out along the edges. The patties are thick and uneven, with browned, crunchy spots on the top, giving a homemade look. Scattered loose green peas surround the base of the stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large Yukon Gold potatoes
½ cup frozen peas
¼ cup chopped onion
1 ½ teaspoons curry powder (or more to taste)
½ teaspoon ground ginger
½ teaspoon salt (plus a couple of dashes for the gluten-free flour)
¼ teaspoon pepper
½ cup gluten-free flour blend
3 tablespoons vegan buttery spread
2 tablespoons canola oil

Instructions

Step 1: Bake the Yukon Gold potatoes at 400°F (200°C) for 45-60 minutes until tender. Let them cool, then carefully remove the skins.
Step 2: In a skillet, melt 1 tablespoon of vegan buttery spread over medium heat. Add chopped onion and frozen peas, sauté for about 5 minutes until the onion is translucent and peas are heated through. Keep the liquid in the pan.
Step 3: In a large bowl, combine the baked potatoes, sautéed onion and peas. Add curry powder, ground ginger, ½ teaspoon salt, pepper, and 1 tablespoon vegan buttery spread. Mash until smooth and well combined, avoiding large lumps.
Step 4: In a shallow bowl, mix gluten-free flour with a couple of dashes of salt. Line a plate with paper towels for draining the patties after frying.
Step 5: Heat the remaining 1 tablespoon vegan buttery spread and 2 tablespoons canola oil in a large skillet over medium heat until sizzling. Shape the potato mixture into 8 patties about ½ inch thick. Dredge each patty evenly in the seasoned gluten-free flour.
Step 6: Fry the patties in batches, cooking for about 3 minutes on each side until golden brown and crispy. Avoid overcrowding the pan. Drain the cooked patties on paper towels to remove excess oil.
Step 7: Repeat frying the remaining patties, adding more oil and buttery spread as needed. Serve warm and enjoy.

Tips & Variations

Use a good quality gluten-free flour blend designed for cooking to ensure a crispy coating. Avoid single-flour options like almond or coconut flour.
Adjust the curry powder amount to suit your spice preference or try different blends for unique flavors.
For extra crispiness, let the patties rest in the fridge for 15-20 minutes before frying.
Serve with your favorite chutney or vegan yogurt dip for a tasty accompaniment.

Storage

Store cooked samosa patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat to maintain their crispiness or use an oven at 350°F (175°C) for about 10 minutes. Avoid microwaving as it can make the patties soggy.

How to Serve

A stack of four golden brown patties sits on a white plate with a thin light brown rim, placed on a soft green cloth. Each patty has a crispy, browned outer layer with a slightly rough texture and visible green peas embedded inside. The patties are thick and round, arranged unevenly, showing their soft, bright yellow interiors with scattered green peas. A few loose peas are scattered around the base of the stack on the plate. The background is softly blurred, and the surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these samosa patties ahead of time?

Yes, you can prepare the potato filling and form the patties a day in advance. Keep them covered in the refrigerator and fry when ready to serve.

Can I bake the patties instead of frying?

While frying gives the crispiest exterior, you can bake the patties at 400°F (200°C) for 20-25 minutes, flipping halfway through. They will be less crispy but still flavorful and moist.