Spiced Potato and Pea Samosa Patties
This spiced potato and pea samosa patty recipe blends warm Indian spices, tender Yukon gold potatoes, and green peas. Crispy on the outside and flavorful on the inside, they are perfect with a cooling cumin yogurt dip.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 3 medium Yukon Gold potatoes about a pound, peeled and cubed
- 3 tablespoons organic extra virgin coconut oil 1 tablespoon for cooking and 2 for frying
- ⅓ cup finely chopped onions
- 1 ½ teaspoons freshly grated ginger
- ½ teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon sea salt plus 2 pinches more to taste
- ¼ teaspoon ground turmeric
- ½ cup green peas
- 1–2 chilies (serrano or jalapeño) seeded and finely chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped cilantro plus a bit more for garnish
- 1 cup whole milk plain yogurt with ¼ teaspoon ground cumin mixed in
Instructions
Instructions
- Peel and cube potatoes. Boil in salted water for 10–12 minutes until tender.
- Drain and mash partially with a fork, leaving small chunks.
- Heat 1 tablespoon of coconut oil over medium heat. Sauté onions for about 5 minutes.
- Add ginger, coriander, garam masala, salt, and turmeric. Stir for 1–2 minutes.
- Add green peas and chopped chilies, cook 2–3 minutes.
- Remove from heat. Fold in mashed potatoes, mix evenly.
- Shape mixture into 8 patties, about 2 inches wide.
- Clean skillet, heat 2 tablespoons coconut oil, fry patties 3–4 minutes per side until golden and crispy.
Notes
Serve with cumin-spiced yogurt dip and fruit chutney of your choice. Store leftovers in the fridge up to 3 days, or freeze with parchment between layers.