Name: Spiced Samosa Patties (Gluten-Free, Vegan) Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 3 large Yukon Gold potatoes; ½ cup frozen peas; ¼ cup chopped onion (yellow or white); 1 ½ teaspoons curry powder (or more to taste); 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 of dashes of salt (for the flour seasoning)

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Introduction

These Spiced Samosa Patties are a delicious gluten-free and vegan twist on the classic samosa. Packed with creamy Yukon Gold potatoes, peas, and warm spices, they offer a satisfying and flavorful snack or appetizer. Crispy on the outside and tender inside, they are perfect for sharing or enjoying on their own.

Three small fritters with a golden-brown crispy surface and green peas embedded inside are placed on a large white plate. The fritters are unevenly round with one partially broken showing a soft inner texture mixed with peas and potato pieces. Light brown powder or spice is scattered lightly on the plate and around the fritters. The background is a white marbled texture. 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 black 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 peel off the skins.
Step 2: In a small skillet, melt 1 tablespoon of vegan buttery spread over medium heat. Add chopped onion and frozen peas, sautéing until the onion is soft and translucent and peas are heated through, about 5 minutes. Do not drain the liquid.
Step 3: In a large bowl, combine the peeled potatoes with the sautéed onion and peas. Add curry powder, ground ginger, salt, pepper, and 1 tablespoon vegan buttery spread. Mash together until smooth but still thick enough to hold shape.
Step 4: In a shallow bowl, mix the gluten-free flour with a couple of dashes of salt to season. Line a plate with paper towels for draining the patties after frying.
Step 5: Heat the remaining 1 tablespoon of vegan buttery spread and 2 tablespoons of canola oil in a large skillet over medium heat until sizzling. Shape the potato mixture into eight small, round patties about ½ inch thick.
Step 6: Dredge each patty evenly in the seasoned gluten-free flour. Carefully place the patties in the hot skillet without overcrowding. Fry for about 3 minutes per side until golden brown and crispy, adjusting heat as needed to cook through without burning.
Step 7: Transfer cooked patties to the paper towel-lined plate to drain excess oil. Repeat frying with remaining patties, adding more butter and oil if necessary. Serve warm.

Tips & Variations

Try different curry powder blends to customize the flavor intensity and warmth of the patties.
If you prefer a spicier kick, add finely chopped green chili or a pinch of cayenne pepper to the potato mixture.
For an extra crispy crust, double dredge the patties by dipping them again in gluten-free flour before frying.
Use a high-quality gluten-free flour blend designed for frying to ensure the best texture.

Storage

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain their crispiness, or warm them in 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 five thick, golden-brown fritters sits on a white plate, each fritter showing a crispy texture with scattered bright green peas and small bits of vegetables embedded within the soft, yellow dough. The top fritter has a slightly rough and crunchy surface with darker browned spots, while the edges of each fritter show a mixture of crispiness and softness. The white plate is placed on a blue cloth with a subtle chevron pattern, and the background is a soft turquoise color with a smooth, out-of-focus look. A silver fork lies next to the plate on the cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato filling in advance?

Yes, you can prepare the potato filling a day ahead and refrigerate it in an airtight container. Bring it to room temperature before shaping and frying the patties for the best results.

Can I bake the patties instead of frying?

While frying gives the crispiest exterior, you can bake the patties at 400°F (200°C) on a lightly greased baking sheet for about 20-25 minutes, flipping halfway through. The texture will be less crispy but still delicious and healthier.