Spiced Samosa Patties (Gluten-Free, Vegan) Recipe
These Spiced Samosa Patties are a delightful gluten-free and vegan twist on traditional samosas, featuring a creamy potato and pea filling infused with warm curry spices. Crispy on the outside with a flavorful and smooth interior, they make a perfect snack or appetizer for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 small patties 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Indian-inspired
- Diet: Gluten Free, Vegan
Ingredients
Scale
For the Patty Filling:
- 3 large Yukon Gold potatoes
- ½ cup frozen peas
- ¼ cup chopped onion
- 1½ teaspoons curry powder
- 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 seasoning the flour)
Instructions
- Prepare the Potatoes: Bake the Yukon Gold potatoes at 400°F (200°C) for 45-60 minutes until tender. Allow to cool, then carefully peel off the skins for a smooth filling.
- Sauté the Onions and Peas: Melt 1 tablespoon of vegan buttery spread in a skillet over medium heat. Add chopped onion and frozen peas, sautéing for 5 minutes until onions are translucent and peas are heated through, retaining the flavorful liquid.
- Mash and Spice the Potato Filling: In a large bowl, combine the peeled potatoes and cooked onion-pea mixture. Add curry powder, ground ginger, ½ teaspoon salt, black pepper, and 1 tablespoon vegan buttery spread. Mash together until smooth and cohesive but not overworked.
- Prepare for Frying: In a small bowl, mix gluten-free flour with a couple of dashes of salt. Line a plate with paper towels for draining fried patties.
- Fry the Samosa Patties: Heat remaining 1 tablespoon vegan buttery spread and 2 tablespoons canola oil in a frying pan over medium heat until shimmering. Form the potato mixture into eight ½-inch-thick patties. Dredge each patty in the seasoned flour, coating evenly. Fry patties in batches without overcrowding for about 3 minutes per side until golden brown and crispy. Drain finished patties on paper towels. Repeat with remaining patties, adding more fat as needed.
Notes
- Use Yukon Gold potatoes for their creamy texture and slightly sweet flavor, ideal for mashing.
- Do not thaw peas before sautéing – they will cook quickly in the pan.
- Adjust curry powder quantity to taste for desired spice level.
- A gluten-free all-purpose flour blend designed for cooking and baking is best for dredging.
- Combining vegan buttery spread with canola oil provides rich flavor and a good frying temperature.
- Do not over-mash potatoes to maintain some texture and binding ability.
- Drain fried patties on paper towels to maintain crispiness and reduce greasiness.
Keywords: spiced samosa patties, gluten free samosas, vegan samosas, potato patties, Indian appetizer, fried patties, curry potato recipe
