Spiced Samosa Patties (Gluten-Free, Vegan) Recipe
These Spiced Samosa Patties are a delicious gluten-free and vegan treat inspired by traditional samosas. Featuring creamy baked Yukon Gold potatoes mixed with sautéed peas and onions, infused with warm curry and ginger spices, and coated in a crispy gluten-free flour crust. Perfectly pan-fried to golden perfection, these patties offer a flavorful and satisfying snack or appetizer that combines comforting textures with vibrant Indian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 small patties 1x
- Category: Snack, Appetizer
- Method: Frying
- Cuisine: Indian-inspired
- Diet: Gluten Free, Vegan
Ingredients
Scale
For the Patty Filling:
- 3 large Yukon Gold potatoes
- ½ cup frozen peas
- ¼ cup chopped onion
- 1 ½ teaspoons curry powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Cooking and Coating:
- ½ cup gluten-free flour blend
- 3 Tablespoons vegan buttery spread
- 2 Tablespoons canola oil
Instructions
- Prepare the Potatoes: Bake the Yukon Gold potatoes at 400°F (200°C) for 45-60 minutes until tender when pierced with a fork. Let them cool slightly, then carefully peel off the skins to ensure a smooth and creamy filling.
- Sauté the Onions and Peas: Melt 1 tablespoon of vegan buttery spread in a skillet over medium heat. Add chopped onion and frozen peas, cooking for about 5 minutes until onions are softened and translucent and peas are heated through. Retain any flavorful liquid in the pan.
- Mash and Spice the Potato Filling: In a large bowl, combine the peeled baked potatoes with the cooked onion and peas. Add curry powder, ground ginger, salt, pepper, and 1 tablespoon of vegan buttery spread. Mash thoroughly with a potato masher until smooth with no large lumps, forming a cohesive mixture.
- Prepare for Frying: In a shallow bowl, mix gluten-free flour with a couple dashes of salt. Line a plate with paper towels for draining the patties after frying.
- Fry the Samosa Patties: Heat remaining 1 tablespoon vegan buttery spread and 2 tablespoons canola oil in a large skillet over medium heat until sizzling. Shape potato mixture into 8 small round patties about ½ inch thick. Dredge each patty evenly in the seasoned gluten-free flour. Fry patties in the hot oil without overcrowding for about 3 minutes per side or until golden brown and cooked through. Drain cooked patties on the paper towel-lined plate. Repeat with remaining patties, adding more oil and buttery spread as needed. Serve warm.
Notes
- Use Yukon Gold potatoes for their creamy texture and slight sweetness.
- No need to thaw frozen peas before sautéing.
- Adjust curry powder to taste for preferred spice level.
- Ensure gluten-free flour blend is suitable for frying for best results.
- Cook patties over medium heat to avoid burning while achieving a crispy crust.
- Drain patties on paper towels to reduce excess oil and maintain crispiness.
Keywords: Spiced samosa patties, gluten-free samosas, vegan samosa recipe, Indian snack, potato patties, curry potato patties, crispy samosas
