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Spiced Samosa Patties Gluten Free Vegan Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Spiced Potato and Pea Samosa Patties

These vegan-friendly spiced samosa patties feature mashed Yukon Gold potatoes, green peas, warm Indian spices, fresh herbs, and a crispy golden crust. Serve warm with a creamy yogurt dip or tangy chutney for irresistible flavor.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 servings
Calories 280 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 3 medium Yukon Gold potatoes about 1 pound
  • 3 tablespoons organic extra virgin coconut oil divided for cooking and frying
  • ⅓ cup onions finely chopped
  • 1 ½ teaspoons fresh ginger grated
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon sea salt
  • ¼ teaspoon ground turmeric
  • ½ cup green peas fresh or frozen
  • 1–2 serrano peppers or 1 jalapeño seeded and finely chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh cilantro chopped
  • 1 cup plain yogurt whole milk for dip
  • ¼ teaspoon ground cumin for yogurt sauce
  • 2 tablespoons basil or more cilantro chopped, for yogurt sauce
  • 2 pinches sea salt for yogurt sauce

Instructions
 

Instructions

  • Peel and cut potatoes into chunks. Pressure cook in water until tender (about 15 minutes). Drain and mash lightly, leaving small chunks.
  • Heat 1 tablespoon coconut oil in a skillet over medium heat. Sauté onions until soft and translucent (about 5 minutes).
  • Add ginger, coriander, garam masala, salt, and turmeric. Cook for 1 minute until aromatic.
  • Add peas and chopped chile. Cook 2–3 minutes until peas are just tender. Remove from heat and mix with mashed potatoes. Let cool slightly.
  • Mix in lemon juice and fresh cilantro into the potato mixture.
  • Form into 8 patties about ½ inch thick.
  • Heat remaining 2 tablespoons coconut oil in skillet over medium heat.
  • Pan fry patties in batches until golden and crispy, about 3–4 minutes per side. Drain on paper towels.
  • For yogurt sauce: stir cumin, basil (or cilantro), and sea salt into plain yogurt. Serve cold alongside patties.

Notes

Refrigerate leftover patties in an airtight container up to 3 days. Freeze up to 2 months, reheating in toaster oven or skillet. Yogurt dip stays fresh for 5 days in fridge.