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!
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.
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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!
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.
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!
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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Spiced Potato and Pea Samosa Patties
Ingredients
- 3 medium Yukon Gold potatoes (1 pound)
- 1 tablespoon plus 2 tablespoons organic extra virgin coconut oil
- 1/3 cup finely chopped onions
- 1 1/2 teaspoons grated fresh ginger
- ½ teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon sea salt
- ¼ teaspoon ground turmeric
- ½ cup green peas
- 2 serrano or 1 jalapeño chile , seeded and finely chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped cilantro
Yogurt sauce:
- 2 cups whole milk plain yogurt
- ¼ teaspoon ground cumin
- 2 tablespoons chopped basil or cilantro
- 2 pinches sea salt
Instructions
- Boil the whole potatoes in salted water until they are soft. Remove from water. When they are cool enough to handle, slip off the skins and coarsely chop them.
- Heat the first tablespoon of coconut oil in a large skillet over medium flame. Sauté the onion and ginger until the onion is golden, about 5 minutes. Add the coriander, garam masala, sea salt, and turmeric, and right away, the potatoes, peas, and chiles. Mash and stir everything around using a potato masher or a large fork, cooking and stirring a few minutes to dry out the potato. Remove from the heat, and mix in the lemon juice and cilantro.
- Shape and mash into 8 patties, about 1/3 cup each. I use a cookie scoop to portion the potatoes and pea mixture. (see note)
- Heat the remaining tablespoon of oil in a large skillet over medium flame. Cook the patties until golden brown on both sides.
- Serve warm, accompanied by a simple basil and cumin spiced yogurt sauce, and your favorite chutney.
Yogurt sauce:
- Stir the cumin, basil, and salt into the yogurt. Serve cold.
