Spiced Samosa Patties

• Vegan
• Gluten free

• Produce

  • 1/4 cup Onion
  • 1/2 cup Peas, frozen
  • 3 Yukon gold potatoes, large

• Condiments

  • 3 tbsp Vegan buttery spread

• Baking & Spices

  • 1 tsp Curry powder
  • 1/2 cup Gluten-free flour blend
  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

Found on theprettybee.com

Description

Ingredients

• 3 large Yukon Gold potatoes, baked, and skins removed
• ½ cup frozen peas
• ¼ cup chopped onion
• 1 teaspoon curry powder, or more to taste
• ½ cup gluten free flour blend
• ¼ teaspoon salt, plus a couple dashes for the gluten free flour
• ⅛ teaspoon pepper
• 3 Tablespoons vegan buttery spread
• 2 Tablespoons canola oil

Directions

• In a small pan, cook the peas and onions in one tablespoon of buttery spread over medium heat until onion softens, about 5 minutes.
• Place the baked potatoes with the skin off in a large bowl. Once the peas and onions are cooked, add them to the potatoes. There will be a little liquid in the pot, go ahead and add that to the potatoes, too.
• Add the curry powder, salt, pepper, and one tablespoon of buttery spread to the potato mixture. Use a potato masher to mash it all up.
• Place the gluten free flour and a few dashes of salt in a small bowl, set aside. Line a plate with paper towels.
• Heat the remaining tablespoon of buttery spread and the two 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 until golden brown, about three minutes on each side.
• Once they are cooked, place them on the paper towel lined plate to drain. Repeat with remaining patties.
• Serve warm. Makes 8 small patties.