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Home » Appetizers » Spiced Samosa Patties (Gluten Free, Vegan).

Spiced Samosa Patties (Gluten Free, Vegan).

Jan 4, 2023 by Kelly Roenicke · 79 Comments

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A fried potato patty with Indian spices? Yes, please! Easy to make and so delicious! #vegan

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.

samosa patties with peas and onions

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!

Jump to:
  • Ingredient Notes
  • Step by Step Instructions
  • Storage
  • More Appetizer Recipes
  • Recipe
vegan spiced samosa patties

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

  1. Cook the peas and onions in some vegan buttery spread until the onion softens.
cooked peas and onions
  1. Remove the skins from the baked potatoes and place them in a bowl.
baked yukon gold potatoes
  1. Add the cooked onions and peas, spices, and vegan buttery spread to the potatoes. Use a potato masher to mash everything together.
potatoes peas and onions in a bowl
  1. Dredge the patties in the gluten free flour blend.
dredging the potato patties
  1. Fry the patties in the vegan buttery spread and oil. They will be golden brown and crispy.
frying potato samosa patties
  1. Drain the samosa patties on paper towels for a minute before enjoying.
stack of samosa spiced potato patties

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.

stack of potato samosa patties on a white plate

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More Appetizer Recipes

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Recipe

gluten free spiced samosa patties
4.2 from 15 votes
Print

Spiced Samosa Patties (Gluten Free, Vegan).

These delicious fried potato patties have all the goodness of an Indian samosa, but none of the gluten!

Course Appetizer
Cuisine Dairy Free, gluten free, vegan.
Keyword easy, vegan appetizer recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 267 kcal
Author Kelly Roenicke

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
US Customary – Metric

Instructions

  1. In a small pot, cook the peas and onions in one tablespoon of buttery spread over medium heat until onion softens, about 5 minutes.

  2. 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.

  3. 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.

  4. Place the gluten free flour and a few dashes of salt in a small bowl, set aside. Line a plate with paper towels.
  5. Heat the remaining tablespoon of buttery spread and the two tablespoons of canola oil in a frying pan over medium heat.
  6. 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.
  7. Once they are cooked, place them on the paper towel lined plate to drain. Repeat with remaining patties.
  8. Serve warm. Makes 8 small patties.

Recipe Notes

These are best enjoyed right away, but they can be refrigerated for up to 3 days.

Nutrition Facts
Spiced Samosa Patties (Gluten Free, Vegan).
Amount per Serving
Calories
267
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Sodium
 
227
mg
10
%
Potassium
 
585
mg
17
%
Carbohydrates
 
30
g
10
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
540
IU
11
%
Vitamin C
 
22.5
mg
27
%
Calcium
 
53
mg
5
%
Iron
 
5.1
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in March 2014.

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Filed Under: Appetizers, Dairy Free, food, Gluten Free, Nut Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Anne-Marie

    April 13, 2020 at 3:59 pm

    Made these a couple of nights ago! Wow! A big hit with everyone! I used garlic mash, peas and sweet corn leftover from the previous night! Follow all other instructions! Looked and tasted fantastic! My boys keep asking me to make them again! Thanks for a great recipe! It will be a regular for us!

    Reply
  2. jessie

    February 04, 2020 at 3:35 pm

    Can you make them in an air fryer? If so- how long and what temperature do you think?

    Reply
  3. Sunny

    December 28, 2019 at 10:21 pm

    This is delicious but they totally disintegrated when frying. I took the rest of them and put them in a baking pan. They are in the oven with a little cooking spray on the top to help them brown. Maybe I didn’t get the peas mashed good enough. What did I do wrong. I’ve made samosas before but didn’t like the way the pastry turned out.

    Reply
    • Kelly Roenicke

      January 01, 2020 at 3:24 pm

      Hmmm, I’m sorry that happened! What kind of flour did you use?

      Reply
  4. Lisa

    December 16, 2019 at 12:02 pm

    HOw many samosas make a 267 calorie serving?

    Reply
  5. Lisa

    July 18, 2019 at 6:39 pm

    Three words!! OMG!

    Reply
  6. Jodi

    February 23, 2019 at 2:31 pm

    5 stars
    I haven’t made it yet but it sounds so delicious. Can’t wait to try it.

    Reply
  7. Katie

    January 18, 2019 at 12:33 am

    5 stars
    Delicious recipe!

    Reply
  8. Jelena

    May 07, 2018 at 2:33 pm

    Can I use normal potatoes?

    Reply
    • Kelly Roenicke

      May 11, 2018 at 11:51 am

      Yes you can!

      Reply
  9. Tina

    March 02, 2018 at 8:11 pm

    5 stars
    These were fantastic! Thanks! I haven’t made samosas since going gluten-free. Used to serve them with a tomato chutney, so good. Adding this into rotation. Superb!
    Also, once done, we fried up the potato peels with some of the dredging flour and garlic. Nothing gets wasted, made a nice snack.

    Reply
    • Kelly Roenicke

      March 12, 2018 at 10:27 am

      What a great idea to use the potato peels!

      Reply
  10. Chantal

    September 30, 2017 at 8:57 pm

    Oh my gosh! These are sooooo good! Thank you!
    Do you have a suggestion for a healthy dipping sauce to go with these, please! Not that they need any! Just curious!

    Reply
    • Kelly Roenicke

      October 01, 2017 at 10:36 pm

      I’m not sure! Maybe some kind of yogurt based sauce?

      Reply
    • Andrea Ginter

      September 29, 2020 at 3:41 pm

      Cilantro chutney
      ½ bunch of cilantro ~2.5 ounces or 1 big handful, leaves and stems
      3 garlic cloves
      1 TBS lemon juice
      1 TBS olive oil1
      -4 TBS water (use more for a thinner chutney)
      ½ tsp honey or sugar
      ¼ tsp salt and pepper

      Reply
  11. Lisa

    August 12, 2017 at 2:10 pm

    These look awesome! I’d like to try them as an appetizer. What kind of vegan/vegetarian dipping sauce would you serve these with?

    Reply
  12. Johanne

    July 06, 2017 at 8:12 am

    5 stars
    Oh my what a perfect summer recipe. It is great that you include the nutrient facts. So helpful!

    Reply
    • Kelly Roenicke

      July 16, 2017 at 6:38 pm

      Thank you!

      Reply
  13. Elizr

    May 04, 2017 at 5:19 am

    1 star
    These samoosas are a flop. I waisted my ingredients. They kerp break8ng in pan no mattdr what i do.

    Reply
  14. Amber

    March 13, 2017 at 1:07 pm

    5 stars
    Just made these the other day! SO SO good. Maybe it was because I was using regular flour, but I found these worked much better when I mixed the flour (just over 1/4 cup) into the potato mixture instead of dredging them.
    Will definitely make these again, thanks so much for the recipe!

    Reply
  15. Kelli Eddy

    March 08, 2017 at 11:15 pm

    Made this recipe tonight. It’s so great! Thank you for giving us a samosa alternative.

    Reply
    • Kelly Roenicke

      March 11, 2017 at 8:08 pm

      Yay, I’m glad you liked these! Thanks for letting me know.

      Reply
  16. Joan

    March 06, 2017 at 8:13 pm

    These were delicious but not at all crispy. I may try baking them next time. Thanks for the recipe.

    Reply
    • Kelly Roenicke

      March 11, 2017 at 8:10 pm

      The outside should get a little crispy, but they stay soft inside. If you try frying them again, you may want to get the pan a little hotter before adding the patties.

      Reply
  17. Harminder

    February 27, 2017 at 10:31 pm

    Hi
    I grew up eating indian food as I am indian. Just wanted to let you know samosa patties are not a new creation…. they’ve been around ever since samosas. It’s called aloo tikki meaning potato patty.
    Good on you for sharing though.

    Reply
  18. Amy

    February 24, 2017 at 10:12 am

    My son is Celiac, and I can’t wait to make these for him. I was just wondering though – instead of baking the potatoes, can I boil or microwave them? I’m thinking it might be quicker, but I don’t want to sacrifice the taste.
    Thanks

    Reply
    • Kelly Roenicke

      February 24, 2017 at 1:33 pm

      I think microwaving them would be fine! Boiling may make them a little too wet.

      Reply
  19. Sofia Segura

    February 06, 2017 at 9:16 pm

    How long did you bake the potato? And did you leave the skin on when baking?

    Reply
  20. Carmelle

    January 19, 2017 at 11:51 pm

    These are good but any reason mine fell apart?
    How flat of a patty?
    Thanks

    Reply
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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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