These easy to make spiced samosa patties are dairy free and vegan! A delicious twist on a traditional Indian favorite.
Who loves samosas?! Who’s ready for a vegan, gluten free, healthier version of a samosa? I am!
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. Now that I don’t eat wheat, I can’t eat samosas. They are wrapped in a thick dough, and then deep fried, so I actually have not had a samosa in five years.
I decided that I would make a samosa type filling into patties, and then lightly fry them. SO GOOD! They tasted so much like the real thing, but were not encased in a heavy dough that soaked up all the grease, so they are a bit healthier. These were easy to make, and Darryl and I gobbled them right up. They basically went from the pan to our mouths. Gone. Just like that. :)
These are very tasty, a little spicy, vegan, and gluten free. You can make these samosa patties tonight…you probably have all the ingredients already!
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Spiced Samosa Patties
- 3 large Yukon Gold potatoes baked, and skins removed
- 1/2 cup frozen peas
- 1/4 cup chopped onion
- 1 teaspoon curry powder or more to taste
- 1/2 cup gluten free flour blend
- 1/4 teaspoon salt plus a couple dashes for the gluten free flour
- 1/8 teaspoon pepper
- 3 Tablespoons vegan buttery spread
- 2 Tablespoons canola oil
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, 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.
These are best enjoyed right away, but they can be refrigerated for up to 3 days.