Spiced Samosa Patties (Gluten Free, Vegan) Recipe
These Spiced Samosa Patties are a delightful gluten-free and vegan twist on the classic Indian snack. Made with creamy baked Yukon Gold potatoes, sautéed peas and onions, and a blend of aromatic spices, these patties are coated in a seasoned gluten-free flour and pan-fried until golden and crispy. Perfect as an appetizer or snack, they deliver all the cozy flavors of samosas in an easy-to-make patty form.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 small patties 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
- 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
- A couple of dashes of salt (for the flour)
Instructions
- Prepare the Potatoes: Bake the Yukon Gold potatoes in the oven at 400°F (200°C) for 45-60 minutes until tender. Once cooled, peel off the skins carefully to achieve a smooth filling.
- Sauté the Onions and Peas: Melt 1 tablespoon of vegan buttery spread over medium heat in a skillet. Add chopped onions and frozen peas, and sauté until onions are translucent and peas are heated through, about 5 minutes. Retain any flavorful liquid in the pan.
- Mash and Spice the Potato Filling: Combine the baked potatoes and the sautéed onion and peas in a large bowl. Add curry powder, ground ginger, salt, pepper, and 1 tablespoon of vegan buttery spread. Mash until smooth and well combined, with no large lumps, forming a cohesive mixture.
- Prepare for Frying: In a shallow bowl, mix the gluten-free flour blend with a couple dashes of salt. Line a plate with paper towels for draining the cooked patties.
- Fry the Samosa Patties: Heat the remaining 1 tablespoon of vegan buttery spread and 2 tablespoons of canola oil in a large skillet over medium heat until shimmering. Shape the potato mixture into approximately 8 small patties, about ½ inch thick each. Dredge each patty evenly in the seasoned gluten-free flour. Fry in batches, cooking each side for about 3 minutes until golden brown and crispy. Drain cooked patties on paper towels. Repeat until all patties are cooked. Serve warm and enjoy.
Notes
- Yukon Gold potatoes are preferred for their creamy texture and flavor but you can substitute with other waxy potatoes if needed.
- Do not thaw frozen peas before cooking; sautéing them frozen helps retain sweetness and texture.
- Use a gluten-free all-purpose flour blend suitable for cooking and frying to ensure the best crust texture.
- Adjust curry powder amount to your spice preference.
- Ensure the oil and vegan buttery spread are hot enough before frying for a crispy exterior without absorbing excess oil.
- Drain patties on paper towels immediately after frying to keep them crispy.
Keywords: spiced samosa patties, gluten free samosa, vegan samosa, samosa recipe, potato patties, Indian appetizer, vegan appetizer, gluten free appetizer
