These easy to make spiced samosa patties are dairy free and vegan! This simple appetizer recipe is a delicious twist on a traditional Indian favorite.
If you have food allergies, is there a certain cuisine that you miss eating?
I was thinking about Indian food, and how much I used to LOVE potato and pea samosas. There was a little Indian grocery store across the street from where my mom used to work that sold samosas at lunch time, and I would run over there and get a samosa or two and take them to my mom and we’d have a quick snack.
Once we removed gluten from our diet, those fried samosas were off limits for me.
I decided that I would make a samosa type filling into patties, and then lightly fry them. These little patties are so delicious, and they satisfied my craving.
These are very tasty, a little spicy, vegan, and gluten free. You can make these samosa patties tonight…you probably have all the ingredients on hand already!
Ingredient Notes
- Potatoes – I love using Yukon Gold potatoes in this recipe. They have a naturally buttery flavor that’s really delicious. You could use a different type of potato if you prefer.
- Peas – Peas add a nice little pop of color and flavor to these patties. If you can’t have peas, you can leave them out. If you want to add something in place of peas, I would recommend some finely chopped cooked carrots.
- Spices – Curry powder, ground ginger, salt, and pepper give these samosas a nice flavor without being too spicy.
- Vegan Buttery Spread and Oil – A mix of buttery spread and oil works well for frying these patties.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend to lightly coat the patties before frying them. This helped them stick together a little better. You can fry them without the flour coating, but they may fall apart in the pan.
Step by Step Instructions
- Cook the peas and onions in some vegan buttery spread until the onion softens.
- Remove the skins from the baked potatoes and place them in a bowl.
- Add the cooked onions and peas, spices, and vegan buttery spread to the potatoes. Use a potato masher to mash everything together.
- Dredge the patties in the gluten free flour blend.
- Fry the patties in the vegan buttery spread and oil. They will be golden brown and crispy.
- Drain the samosa patties on paper towels for a minute before enjoying.
Storage
Store leftover samosa patties in the refrigerator. These will stay fresh for 3 days, but I think they are really best when eating right away.
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Recipe
Spiced Samosa Patties (Gluten Free, Vegan).
Ingredients
- 3 large Yukon Gold potatoes baked, and skins removed
- 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 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
- In a small pot, cook the peas and onions in one tablespoon of buttery spread over medium heat until onion softens, about 5 minutes.
- Place the baked potatoes with the skin off in a large bowl. Once the peas and onions are cooked, add them to the potatoes. Don't drain the veggies before adding to the potatoes.
- Add the curry powder, ground ginger, salt, pepper, and one tablespoon of buttery spread to the potato mixture. Use a potato masher to mash it all up.
- Place the gluten free flour and a few dashes of salt in a small bowl, set aside. Line a plate with paper towels.
- Heat the remaining tablespoon of buttery spread and the two tablespoons of canola oil in a frying pan over medium heat.
- Form the potato mixture into small patties and dredge them in the gluten free flour. Once the oil and buttery spread is sizzling, place a few patties in the pan. Cook until golden brown, about three minutes on each side.
- Once they are cooked, place them on the paper towel lined plate to drain. Repeat with remaining patties.
- Serve warm. Makes 8 small patties.
Notes
Nutrition
This recipe was originally published in March 2014.
Kathleen Fleming
My daughter sent me a picture of these today and I said these are dinner tonight! You were correct, I had all the ingredients to hand. I boiled the potatoes versus baking them as I was short on time and it seemed to work alright as they were very tasty. Also didn’t add the peas and onion mixture until I mashed the potatoes as I wanted the peas to be whole but other than that followed the recipe. I’ll be serving these to my vegan daughter in the not to distant future. Thanks.
Kelly Roenicke
I’m so glad to hear that you liked these! Thanks for letting me know!
Bobble
Great recipe! This is actually quite similar to what is called “Alu ki Tikki” or potato pastie, and not a samosa. Yes it is an alternative to a samosa, but it is not a samosa pattie. Good recipe though, Thanks for sharing.
Christine Gloeckner
Can I sub the gluten free flour with regular flour?
Kelly
Yes you can!
Alison
Wow. Just made these.absolutely delicious! I soaked 2 tbs of chia seeds in 3 oz water for 5’minutes and added it to the my just to bind everything a bit better. The patties held together beautifully in the pan and everything tasted amazing!
Kelly
Yay, so glad you liked the recipe, thanks for letting me know!
Camille Coad-Williams
I made these for my dinner tonight. I’m eating them right now, very flavourful and delicious. I used a bit of chickpea flour in the mashed potato mixture as well as some gluten free flour blend. I didn’t read the instructions thoroughly and mixed it in with the potato, pea and onion mixture, worked just fine! They browned up nicely and held together.
Kelly
So glad you liked them! LOve that addition of chickpea flour!
Melissa
I can’t wait to try these! Going to make them this weekend! Would chickpea flour work okay?
Kelly
It might be fine, but I haven’t tried it! Let me know if you do!
Dee
can i bake these??
Cameron
I just made a batch of these. They’re DELICIOUS!!!! Spectacular with mint chutney
Kelly
Yay! So glad you liked them! thanks for letting me know!
Jenny
Hi! This looked delicious so I had to try it! My only problem was that once fried, they really didnt hold their shape at all so couldn’t eat it like a patty, had to use a spoon. Any idea why?
Kelly
Hmm, I’m not sure, but maybe the potato was a little too wet, or not enough potato was used?
whyfoodworks
Love this! Was delighted to see a fellow reduxer on my hunt for samosa bites I’m making next weekend…thanks for the inspiration!
Kelly
You’re welcome! Samosa bites sound yummy!
PLANTBASEDHEADCASE
Looks delish, have to try these for sure, thinking as i have loads of hatch chillies, will be adding them in there :)
Meeling
Love samosas!! These look and sound fabulous!
EA Stewart-The Spicy RD
As a former samosa lover too, these are fabulous! I actually thought about doing something similar, then wound up doing Indian spiced turkey burgers instead :-) Love this recipe and I think my family will love them too :-)
Kelly
Indian spiced turkey burgers sound amazing! Yum! Thanks for stopping by!
chef mimi
These look so delicious!
Kelly
Thank you so much!
Deanna Segrave-Daly (@tspbasil)
Love that everyone did a version of the patty you mentioned at the top of your post (including peppermint) and your recipes sounds delish!!
Kelly
Thank you so much, Deanna!
Kristen
These look SO good! Pinning this for later, for sure.
Kelly
Thanks for pinning, Kristen!
Gina_AcuteDesigns
I love samosas and this is such a quick and easy way to make something similar. YUM!
Kelly
Try them! You won’t be disappointed! :)
BetsyRamirez,MEd,RDN (@BetsyRamirezRD)
I love these! Peas, potatoes and gluten free.
Kelly
Thanks, Betsy!
Natalie @ Tastes Lovely
These sound delicious Kelly! I can see myself putting this in a pita with some veggies and greek yogurt. Yum!
Kelly @ The Pretty Bee: Cooking + Creating
Thanks, Natalie! They would be good in a pita! Yum!