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).
These delicious fried potato patties have all the goodness of an Indian samosa, but none of the gluten!
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.
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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.
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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.
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Place the gluten free flour and a few dashes of salt in a small bowl, set aside. Line a plate with paper towels.
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Heat the remaining tablespoon of buttery spread and the two tablespoons of canola oil in a frying pan over medium heat.
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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.
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Once they are cooked, place them on the paper towel lined plate to drain. Repeat with remaining patties.
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Serve warm. Makes 8 small patties.
Recipe Notes
These are best enjoyed right away, but they can be refrigerated for up to 3 days.
This recipe was originally published in March 2014.
Anne-Marie
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!
jessie
Can you make them in an air fryer? If so- how long and what temperature do you think?
Sunny
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.
Kelly Roenicke
Hmmm, I’m sorry that happened! What kind of flour did you use?
Lisa
HOw many samosas make a 267 calorie serving?
Lisa
Three words!! OMG!
Jodi
I haven’t made it yet but it sounds so delicious. Can’t wait to try it.
Katie
Delicious recipe!
Jelena
Can I use normal potatoes?
Kelly Roenicke
Yes you can!
Tina
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.
Kelly Roenicke
What a great idea to use the potato peels!
Chantal
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!
Kelly Roenicke
I’m not sure! Maybe some kind of yogurt based sauce?
Andrea Ginter
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
Lisa
These look awesome! I’d like to try them as an appetizer. What kind of vegan/vegetarian dipping sauce would you serve these with?
Johanne
Oh my what a perfect summer recipe. It is great that you include the nutrient facts. So helpful!
Kelly Roenicke
Thank you!
Elizr
These samoosas are a flop. I waisted my ingredients. They kerp break8ng in pan no mattdr what i do.
Amber
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!
Kelli Eddy
Made this recipe tonight. It’s so great! Thank you for giving us a samosa alternative.
Kelly Roenicke
Yay, I’m glad you liked these! Thanks for letting me know.
Joan
These were delicious but not at all crispy. I may try baking them next time. Thanks for the recipe.
Kelly Roenicke
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.
Harminder
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.
Amy
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
Kelly Roenicke
I think microwaving them would be fine! Boiling may make them a little too wet.
Sofia Segura
How long did you bake the potato? And did you leave the skin on when baking?
Carmelle
These are good but any reason mine fell apart?
How flat of a patty?
Thanks