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Potato and Pea Samosa Patties With Herbed Yogurt Sauce
[Vegan, Gluten-Free]

LF By: Letty Flatt

Author Bio

I believe home-cooked vegetarian food makes a difference in our personal health and the health... Read More

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Potato and Pea Samosa Patties With Herbed Yogurt Sauce [Vegan, Gluten-Free]

These samosa patties feature a vibrant mix of potatoes and peas, fresh ginger, curry, and green chiles. They 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!

Ingredients You Need for Potato and Pea Samosa Patties With Herbed Yogurt Sauce [Vegan, Gluten-Free]

For the Patties:

3 medium Yukon Gold potatoes
1 tablespoon plus 2 tablespoons extra virgin coconut oil
1/3 cup finely chopped onions
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon sea salt
1/4 teaspoon ground turmeric
1/2 cup green peas
2 serrano or 1 jalapeño chili, seeded and finely chopped
1 tablespoon fresh lemon juice
2 tablespoons chopped cilantro

For the Yogurt Sauce:

2 cups vegan plain yogurt
1/4 teaspoon ground cumin
2 tablespoons chopped basil or cilantro
2 pinches sea salt

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How to Prepare Potato and Pea Samosa Patties With Herbed Yogurt Sauce [Vegan, Gluten-Free]

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 heat. Sauté the onion and ginger until the onion is golden, about 5 minutes. Add the coriander, garam masala, sea salt, turmeric, 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. Use a cookie scoop to portion the potatoes and pea mixture.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Cook the patties until golden brown on both sides.
To make the 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.

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