30 Best Vegan Recipes #15
15. Spiced Samosa Patties
Ingredients (Servings: 2)
- 6 large Yukon Gold potatoes, baked, and skins removed
- 1 cup frozen peas
- ½ cup chopped onion
- 3 teaspoons curry powder (or more to taste)
- 1 teaspoon ground ginger
- 1 teaspoon salt (plus a couple dashes for the gluten-free flour)
- ½ teaspoon pepper
- 1 cup gluten-free flour blend
- 6 tablespoons vegan buttery spread
- 4 tablespoons canola oil
Instructions
- In a small pot, cook the peas and onions in 1 tablespoon of buttery spread over medium heat until the onion softens, about 5 minutes.
- Place the baked potatoes (with skins removed) in a large bowl. Once the peas and onions are cooked, add them (with liquid) to the potatoes.
- Add the curry powder, ground ginger, salt, pepper, and 1 tablespoon of buttery spread to the potato mixture. Use a potato masher to mash it all together.
- Place the gluten-free flour and a few dashes of salt in a small bowl and set aside. Line a plate with paper towels.
- Heat the remaining 1 tablespoon of buttery spread and 2 tablespoons of canola oil in a frying pan over medium heat.
- Form the potato mixture into small patties and dredge them in the gluten-free flour. Once the oil and buttery spread is sizzling, place a few patties in the pan.
- Cook the patties until golden brown, about 3 minutes on each side. Once cooked, transfer them to the paper towel-lined plate to drain.
- Repeat with the remaining patties. Serve warm. Makes 8 small patties.
Source: The Pretty Bee
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