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!
- 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.
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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Spiced Samosa Patties (Gluten Free, Vegan).
- 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
- 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.
This recipe was originally published in March 2014.