These spiced samosa patties are quick to make, dairy-free, and vegan! This easy appetizer offers a tasty twist on the classic Indian favorite.
INGREDIENTS
- 3 large Yukon Gold potatoes, baked and peeled
- 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 few 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, sauté the peas and onions in 1 tablespoon of vegan buttery spread over medium heat for about 5 minutes, or until the onion softens.
- Place the baked and peeled potatoes in a large bowl. Add the cooked peas and onions, including any liquid from the pan.
- Mix in the curry powder, ground ginger, salt, pepper, and 1 tablespoon of vegan buttery spread. Use a potato masher to mash everything together until well combined.
- In a small bowl, combine the gluten-free flour with a few dashes of salt. Set aside. Line a plate with paper towels.
- Heat the remaining 1 tablespoon of vegan buttery spread and 2 tablespoons of canola oil in a frying pan over medium heat.
- Shape the potato mixture into small patties and lightly coat each one in the gluten-free flour.
- Once the oil is sizzling, place a few patties in the pan. Cook for about 3 minutes per side, or until golden brown.
- Transfer cooked patties to the paper towel-lined plate to drain. Repeat with the remaining patties.
- Serve warm. Makes approximately 8 small patties.
NOTES
These patties are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Nutrition (Per Serving)
- Calories: 267 kcal
- Carbohydrates: 30g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 227mg
- Potassium: 585mg
- Fiber: 5g
- Sugar: 1g
- Vitamin A: 540 IU
- Vitamin C: 22.5 mg
- Calcium: 53 mg
- Iron: 5.1 mg
