Introduction

Spiced Samosa Patties are a delightful gluten-free and vegan twist on the classic Indian snack. Made with creamy Yukon Gold potatoes, vibrant peas, and a blend of warming spices, these patties offer a crispy exterior and a flavorful, comforting filling. Perfect as an appetizer or a snack, they’re easy to make and wonderfully satisfying.

A stack of four golden-brown flat round patties with a crispy texture, each patty dotted with bright green peas, is placed in the center of a white plate with a thin brown rim. The patties have a slightly uneven surface showing a crunchy outer layer and softer inside. Some green peas are scattered around the plate. The plate rests on a white marbled texture with a soft green cloth blurred in the background. 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 peel off the skins carefully.
Step 2: Melt 1 tablespoon of vegan buttery spread in a skillet over medium heat. Add chopped onion and frozen peas, sautéing until softened and heated through, about 5 minutes. Do not drain any 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 until smooth and well mixed, but avoid over-mashing.
Step 4: Season gluten-free flour with a couple of dashes of salt in a shallow bowl. Line a plate with paper towels for draining fried patties.
Step 5: Heat remaining 1 tablespoon vegan buttery spread with canola oil in a large skillet over medium heat until shimmering. Shape the potato mixture into small, round patties about ½ inch thick (about 8 total). Dredge each patty in the seasoned flour to coat evenly.
Step 6: Fry patties in batches without overcrowding the pan. Cook for 3 minutes on each side or until golden brown and crispy. Drain on the paper towel-lined plate to remove excess oil.
Step 7: Repeat with remaining patties, adding more oil and buttery spread if needed. Serve warm and enjoy!

Tips & Variations

Use a gluten-free flour blend designed for cooking and baking to ensure a crispy coating and proper texture.
Adjust the curry powder amount to suit your spice preference; try different blends to find your favorite flavor.
For extra heat, add a pinch of cayenne pepper or chopped green chili to the potato mixture.
If you prefer, steam or boil the potatoes instead of baking, but baking generally provides a better texture.

Storage

Store leftover samosa patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness, or warm in the oven at 350°F (175°C) until heated through. Avoid microwaving as it can make the coating soggy.

How to Serve

A stack of four thick, round patties with a golden-brown crust is placed on a white plate with a thin brown rim. Each patty has a slightly rough texture, filled with bright green peas embedded in the yellow-orange dough. The top patty shows a crispy, unevenly browned surface, while peas peek out from the sides. A few loose green peas are scattered on the plate around the stack. The plate rests on a soft green fabric, with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yukon Gold potatoes are recommended for their creamy texture and slight sweetness, but you can use other waxy potatoes. Avoid starchy types like Russets, as they may result in a drier filling.

Are these samosa patties suitable for freezing?

Yes, you can freeze uncooked patties by shaping and coating them, then placing them on a tray to freeze before transferring to a sealed bag. Fry them from frozen, adding a minute or two to the cooking time.