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.
1tablespoonplus 2 tablespoons organic extra virgin coconut oil
1/3cupfinely chopped onions
1 1/2teaspoonsgrated fresh ginger
2serrano or 1 jalapeño chile, seeded and finely chopped
1tablespoonfresh lemon juice
2cupswhole milk plain yogurt
2tablespoonschopped basil or cilantro
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.
Stir the cumin, basil, and salt into the yogurt. Serve cold.
You can make the patties ahead of time and refrigerate them until ready to cook.