Spiced Samosa Patties (Gluten-Free, Vegan) Recipe
These Spiced Samosa Patties are a delicious gluten-free and vegan twist on the traditional samosa filling, made with baked Yukon Gold potatoes, sautéed onions and peas, and warming Indian spices. The patties are lightly coated in gluten-free flour and pan-fried to a crispy golden perfection, resulting in a flavorful, satisfying snack or appetizer with a crispy exterior and creamy, spiced interior.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 small patties 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
- Diet: Gluten Free, Vegan
Ingredients
Scale
For the Patty Filling:
- 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
For Cooking and Coating:
- 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)
Instructions
- Prepare the Potatoes: Bake the Yukon Gold potatoes at 400°F (200°C) for 45-60 minutes until tender. Once cool enough to handle, carefully peel off the skins to get a smooth and creamy base for the patties.
- Sauté the Onions and Peas: In a small skillet, melt 1 tablespoon of vegan buttery spread over medium heat. Add chopped onion and frozen peas. Sauté for about 5 minutes until onions are translucent and peas are heated through, stirring occasionally.
- Mash and Spice the Potato Filling: In a large bowl, combine the baked potato flesh with the sautéed onion and pea mixture. Add curry powder, ground ginger, ½ teaspoon salt, black pepper, and 1 tablespoon of vegan buttery spread. Mash with a potato masher until smooth and well combined, ensuring the mixture is thick and easy to shape.
- Prepare for Frying: In a shallow bowl, mix gluten-free flour with a couple of dashes of salt. Line a plate with paper towels for draining the finished patties.
- Fry the Samosa Patties: 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 about 8 patties, approximately ½ inch thick. Dredge each patty evenly in the seasoned gluten-free flour. Carefully place patties in the hot oil without overcrowding. Fry each side for about 3 minutes until golden brown and crispy. Remove and drain on the paper towel-lined plate. Repeat with remaining patties, adding more oil and buttery spread if necessary. Serve warm.
Notes
- Yukon Gold potatoes are preferred for their creamy texture and sweetness, which works best for this recipe.
- Frozen peas do not need to be thawed before sautéing.
- Adjust curry powder amount based on personal spice preference.
- Use a gluten-free flour blend suitable for cooking and frying to ensure proper coating and crispiness.
- Do not over-mash the potato mixture; it should hold together but still have a smooth texture.
- Maintain medium heat when frying to cook patties through without burning.
- Drain cooked patties on paper towels to retain crispiness and reduce excess oil.
Keywords: Samosa Patties, Gluten Free, Vegan, Indian Snack, Potato Patties, Spiced Patties, Curry Powder, Healthy Appetizer
