Spiced Potato and Pea Samosa Patties
Spiced potato and pea samosa patties, with fresh ginger, cilantro, and green chiles. Serve with cumin basil yogurt sauce and your favorite fruit chutney. Gluten-free, vegan friendly, and super easy to make. Makes 8 samosa patties.
Servings: 4 servings
Ingredients
- 3 medium Yukon Gold potatoes (1 pound)
- 1 tablespoon plus 2 tablespoons organic extra virgin coconut oil
- ⅓ cup finely chopped onions
- 1 ½ 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.
Notes
You can make the patties ahead of time and refrigerate them until ready to cook.