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.
- 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
These are best enjoyed right away, but they can be refrigerated for up to 3 days.
Nutrition
Calories: 267kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 227mgPotassium: 585mgFiber: 5gSugar: 1gVitamin A: 540IUVitamin C: 22.5mgCalcium: 53mgIron: 5.1mg
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