If you’ve ever eaten a samosa at an Indian restaurant (or Whole Foods salad bar for that matter), you know those delectable little things are deep fried. These patties have that mouth-watering samosa flavor, without all the fat and flour.
This recipe is adapted from Rouxbe, the on-line plant-based culinary school I’m attending. The first time I made these I followed the recipe to the letter but felt they could be improved and made to be lower in fat. The family actually preferred my version. Score!
Keep in mind the heat of these will depend on how much of and the type of curry powder you use. I’m a total wimp when it comes to spice so I only used 1 TBS curry powder (half Penzey Sweet Curry Powder and half Madras Curry Powder). Use more, or some cayenne, if you like the heat. They have tons of flavor regardless. Enjoy!!
- 1/2 onion diced small
- 1 clove garlic minced
- 2 TBS oat flour grind rolled oats in blender if you don't have flour on hand
- 1/3 cup raw cashews ground into a fine powder
- 3 medium yukon gold potatoes diced small
- 3/4 cup frozen peas thawed
- 1 cup cauliflower cut into small florets
- 1 TBS curry powder
- 1 TBS onion powder
- 1 tsp coriander
- 1 tsp sea salt
- 1/4 tsp pepper
- Preheat oven to 400.
- Place cubed potato in sauce pan and cover with water. Boil a few minutes, until tender. Drain.
- While potatoes are cooking, sauté onion in small pan until soft. Add garlic, curry powder, coriander and cook another minute.
- In large bowl place potatoes, cooked onion mixture, and the rest of the ingredients and mash with a fork until well blended.
- Form into patties. A round cookie mold works great for this! Place on parchment covered baking sheet and bake 15 minutes.
- Flip patties and cook another 8-10 minutes, until golden.
