Spiced Vegan Samosa Patties with Gluten-Free Flour Recipe
Introduction
Spiced Samosa Patties offer a delicious twist on traditional samosas, combining the comforting flavors of curry-spiced potatoes and peas in a crispy, gluten-free, and vegan-friendly patty. They’re perfect as a snack or appetizer and easy to prepare at home.
Ingredients
- 3 large Yukon Gold potatoes (baked, skins removed)
- 1/2 cup frozen peas
- 1/4 cup chopped onion
- 1 1/2 teaspoons curry powder (or more to taste)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt (plus a couple dashes for the gluten free flour)
- 1/4 teaspoon pepper
- 1/2 cup gluten free flour blend
- 3 tablespoons vegan buttery spread
- 2 tablespoons canola oil
Instructions
- Step 1: In a small pot, cook the peas and chopped onion with one tablespoon of vegan buttery spread over medium heat until the onion softens, about 5 minutes.
- Step 2: Place the baked potatoes (skins removed) in a large bowl. Add the cooked peas and onions directly into the potatoes without draining.
- Step 3: Add the curry powder, ground ginger, salt, pepper, and one tablespoon of vegan buttery spread to the potato mixture. Mash everything together well using a potato masher.
- Step 4: In a small bowl, mix the gluten free flour with a couple dashes of salt and set aside. Line a plate with paper towels for later.
- Step 5: Heat the remaining tablespoon of vegan buttery spread and the canola oil in a frying pan over medium heat.
- Step 6: Shape the potato mixture into small patties. Dredge each patty in the gluten free flour blend to coat lightly. When the oil is sizzling, place a few patties in the pan and cook for about three minutes per side, until golden brown.
- Step 7: Transfer the cooked patties to the paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining patties.
- Step 8: Serve the samosa patties warm. This recipe makes approximately 8 small patties.
Tips & Variations
- For extra flavor, add chopped fresh cilantro or a pinch of garam masala to the potato mixture before shaping patties.
- Try baking the patties at 375°F (190°C) for 20 minutes instead of frying for a lighter version.
- Use chickpea flour (besan) in place of the gluten free flour for a nuttier taste and crispier coating.
Storage
Store cooled samosa patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven to retain their crispiness. Avoid microwaving to keep the texture crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different potatoes for this recipe?
Yes, you can use other starchy potatoes like Russets; however, Yukon Golds provide a creamy texture that works best for mashing and binding the patties.
Are these patties suitable for meal prep?
Absolutely! They hold up well in the fridge for a few days and reheat nicely, making them a convenient snack or side dish for busy days.
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Spiced Vegan Samosa Patties with Gluten-Free Flour Recipe
- Total Time: 35 minutes
- Yield: 8 small patties 1x
- Diet: Gluten Free, Vegan
Description
These Spiced Samosa Patties are a flavorful gluten-free and vegan twist on the classic samosa filling, transformed into crispy, golden patties. Made with baked Yukon Gold potatoes, peas, and aromatic spices, these patties are pan-fried to perfection and make a delicious appetizer or snack.
Ingredients
Potato Mixture
- 3 large Yukon Gold potatoes (baked, skins removed)
- 1/2 cup frozen peas
- 1/4 cup chopped onion
- 1 1/2 teaspoons curry powder (or more to taste)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt (plus a couple dashes for the gluten free flour)
- 1/4 teaspoon pepper
- 3 Tablespoons vegan buttery spread
Coating & Frying
- 1/2 cup gluten free flour blend
- 2 Tablespoons canola oil
Instructions
- Cook peas and onions: In a small pot over medium heat, cook the peas and chopped onions with 1 tablespoon of vegan buttery spread until the onions soften, about 5 minutes.
- Combine with potatoes: Place the baked peeled potatoes in a large bowl. Add the cooked peas and onions along with their moisture – do not drain – into the potatoes.
- Season and mash: Add curry powder, ground ginger, 1/2 teaspoon salt, pepper, and 1 tablespoon vegan buttery spread to the potato mixture. Use a potato masher to thoroughly combine and mash everything until smooth and well mixed.
- Prepare coating: In a small bowl, mix the gluten free flour blend with a couple dashes of salt. Set this aside. Line a plate with paper towels for draining later.
- Heat oil and butter: In a frying pan over medium heat, heat the remaining 1 tablespoon of vegan buttery spread and 2 tablespoons of canola oil until sizzling.
- Form patties and dredge: Shape the potato mixture into small patties about palm-sized. Dredge each patty in the gluten free flour mixture, coating evenly.
- Fry the patties: Carefully place a few patties into the hot pan. Fry each side for about 3 minutes, or until golden brown and crisp.
- Drain and repeat: Transfer cooked patties to the paper towel lined plate to drain excess oil. Repeat frying with the remaining patties.
- Serve: Serve the spiced samosa patties warm. This recipe makes approximately 8 small patties.
Notes
- Ensure potatoes are fully baked and soft before mashing for best texture.
- Adjust curry powder quantity to taste for more or less spice.
- Use a non-stick skillet to reduce sticking and oil absorption.
- These patties can be served with chutney or vegan yogurt sauce for added flavor.
- Leftover patties can be refrigerated and reheated in a pan or air fryer for crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian-inspired
Keywords: spiced samosa patties, gluten free samosas, vegan samosa patties, potato patties, Indian appetizer, gluten free vegan snack
