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.
Don
Would you please add me to your regular recipe mailing list
Thank you
Don
donwoo1936@gmail.com
Stephanie Gabel
I made these tonight followed the recipe. I try to make one vegetarian meal a week. I cooked them in the air fryer . Sprayed with a bit of oil and cooked at 400 F for about 8 min
They nicely browned and held together. I drizzled a bit of hot sauce on them and served them with a pan roasted cauliflower
They were very tasty. Thank you for sharing
Kelly Roenicke
So glad you enjoyed these!
Judith
These are not “samosa patties” this is another Indian dish called aloo tikki. Smh.
Don
Would you please adds me to your regular recipe mail outs
Thank you
Don
donwoo1936@gmail.com
Samantha
Hi from New Zealand! These are great, I make my own Samosa, I use the traditional Besan flour which is chickpea flour to make the pastry type wrap for the Samosa. Have you tried that or do you have an allergy to it?
Kelly Roenicke
I have never tried that! It sounds delicious!
MA
They all fell apart in the pan and I am not sure what went wrong. Followed the recipe to a T. They are just mashed potatoes now, taste good though.
Teri
In step 2, it says “There will be a little liquid in the pot, go ahead and add that to the potatoes, too.” What liquid in what pot?
Kelly Roenicke
Just the butter from the veggies. I rephrased that, it was written in a confusing way.
Sue Nagel
I love your samosa recipe. I have not tried it yet but a family member has kidney issues and nightshades like potatoes are bad for him. I will substitute cauliflower and extra onion.
Julie
Holy Moly! These are so good! I love samosas, so when I saw this yummy recipe I had to try itCrazy good and so easy! For those who’s patties are falling apart, your potatoes are likely too dry. I “baked” mine in my instant pot and they were perfect.
Jules
Crazy good and so easy. For those having difficulty with them falling apart, your mixture is too dry. I cooked my potatoes in the Instant Pot which kept them moist. These came out perfect!
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
Karishma
These look heavenly! Could these be made with whole wheat flour?