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Spiced Potato and Pea Samosa Patties

These spiced potato and pea samosa patties, a vibrant mix of potatoes and peas, fresh ginger, curry, and green chiles are simply the samosa filling naked—happily caught without its fried triangular-shaped pastry. If you are crazy about samosas, you’ll love these patties, a healthier spin on the popular East Indian street food!

Spiced Potato and Pea Samosa Patties

They’re easy. Simply mash boiled Yukon gold potatoes with sautéed onion and ginger, curry spices, and peas. Stir in lemon juice and cilantro, and shape into the patties. Pan-fry in coconut oil to a luxurious golden brown, and serve with cooling cumin basil yogurt and tangy-sweet fruit chutney.


golden sautéed Spiced Potato and Pea Samosa Patties

While the patties cook, whisk together a raita sauce of whole milk yogurt, cumin, and basil. Or make this creamy cucumber and basil yogurt salad to add crunchy-crispness to the plate.

With samosas, you gotta have chutney–fruit chutney, purchased or homemade, perfectly counterparts all the other taste notes. Neighbors keep sending their rhubarb bounty our way, so I cooked up a quick batch of honey rhubarb chutney using dried cranberries, instead of cherries, ‘cuz that’s what I had!

ready to shape into Spiced Potato and Pea Samosa Patties

Robbie and I love veggie samosas—haven’t met a flaky greasy one we didn’t like–and will instantly devour an order of crispy samosas with their spicy dipping sauces. The last time we went out for Indian food that’s what happened. Does that happen to you?

Painstakingly, for parties and such, I’ve folded spicy samosa mix into pastry dough for hours, and this post started out giving you the full deal—spiced potato and pea filling, dough, triangle shaping and all–except they were going to be baked, not fried.

shaped Spiced Potato and Pea Samosa Patties

Put that plan aside everybody–let’s do it easy. Let’s just make up the spiced potato and pea filling, pat it into burger-like rounds, pan-fry ’til golden, and serve with the flavorful complementary sauces? What do you think? Go for it!

half eaten Spiced Potato and Pea Samosa Patties

Spiced Potato and Pea Samosa Patties kitchen notes:

  • At our house we dicker back and forth on how much chile to include. He says more; I say it’s hot enough. You decide for yourself. Start with the smaller amount of chile, taste, and adjust to your liking. You can use either jalapeño or serrano chiles—jalapeños “tend” to be milder.
  • Garam masala is a spice blend from Northern India with many of the same ground spices in curry powder—except garam masala doesn’t include the turmeric.
  • These spiced potato and pea samosa patties are moist and hold together quite well without any binder. I tested the recipe with an added egg, and tested another batch with vegan flax egg (1 tablespoon ground flax seeds and 2 tablespoons warm water.) Though the patties with either kind of egg were sturdier, for me, the addition of extra liquid detracts from the potato’s starchy flaky quality. Feel free to add the extra binder, but try without first.
  • Make it vegan: Make the raita with a dairy free yogurt alternative.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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