Spiced Samosa Patties Vegan

These golden spiced samosa patties bring all the beloved flavors of traditional samosas into a simpler, easier to make form that works perfectly as an appetizer or light meal. The crispy exterior gives way to a warmly spiced potato and pea filling that satisfies every time.

I stumbled upon this recipe while trying to recreate my favorite restaurant samosas at home but without the fussy folding and deep frying. My first batch disappeared so quickly that I now double the recipe every single time. These patties have become my go to for potlucks because they please everyone from picky kids to adventurous eaters.

Gather Your Ingredients

• 3 large Yukon Gold potatoes: These are ideal because of their creamy texture and slightly sweet flavor. They mash beautifully and hold their shape well when formed into patties. Look for potatoes that feel firm and have smooth skin without any green spots or excessive eyes.
• 1 ½ teaspoons curry powder or more to taste: This provides that signature warm and aromatic samosa flavor. Start with this amount and adjust based on your spice preference. Choose a good quality curry powder with vibrant color and strong aroma for best results.
• ¼ teaspoon pepper: Black pepper adds subtle heat and depth that balances the sweetness of the potatoes and peas. Freshly ground pepper works best for maximum flavor.
• ½ cup gluten free flour blend: Essential for the coating that creates that beautiful crispy exterior. Use a quality all purpose gluten free blend designed for baking and cooking with a mix of flours and starches. Avoid single flour options like almond or coconut flour as they will not provide proper structure.
• 3 Tablespoons vegan buttery spread: Used for both cooking the filling and frying the patties to add richness and flavor. Select a spread designed for cooking that has a good melting point and buttery taste.
• 2 Tablespoons canola oil: Combined with the vegan butter for frying to create perfect browning. The neutral flavor and high smoke point make it ideal. Vegetable or sunflower oil work as substitutes.
• ½ cup frozen peas: These add sweetness and vibrant color while providing nice textural contrast. No need to thaw beforehand as they cook quickly.
• ¼ cup chopped onion: Forms the aromatic base when sautéed until softened. Yellow or white onions both work well. Choose onions that feel heavy for their size with dry papery skins.
• ½ teaspoon ground ginger: Adds warm slightly pungent spice that creates another layer of complexity. Fresh ground ginger can be substituted using about 1 teaspoon of grated fresh ginger.

How to Make It

Prepare the Potatoes:

Preheat your oven to 400 degrees Fahrenheit. Scrub the Yukon Gold potatoes thoroughly under cool running water to remove any dirt. Pierce each potato several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until they feel very soft when gently squeezed with an oven mitt. The insides should be fluffy and steam should escape when you cut them open. Remove from the oven and let them cool for about 10 minutes until you can handle them comfortably.

Create the Aromatic Base:

While the potatoes cool slightly, heat 1 tablespoon of the vegan buttery spread in a large skillet over medium heat. Once melted and shimmering, add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. You want them to release their moisture and sweeten but not brown. Add the frozen peas and ground ginger to the pan. Stir everything together and cook for another 3 to 4 minutes until the peas are heated through and bright green. The ginger should become fragrant and toast slightly. Remove the pan from heat and set aside.

Mix the Filling:

Once the potatoes are cool enough to handle, cut them in half and scoop out the fluffy insides into a large mixing bowl. Discard the skins or save them for another use. Add the curry powder and pepper to the potato flesh. Using a potato masher or large fork, mash everything together until mostly smooth with just a few small lumps remaining for texture. Add the cooked onion and pea mixture to the mashed potatoes. Stir everything together thoroughly until the vegetables are evenly distributed throughout. Taste the mixture and adjust the seasonings if needed, adding more curry powder or pepper to suit your preference. Let the filling cool to room temperature, which makes it easier to shape.

Form the Patties:

Once the filling has cooled, use your hands to scoop out portions and form them into patties about 3 inches in diameter and half an inch thick. You should get about 6 to 8 patties depending on size. Place the formed patties on a plate or baking sheet. They should hold together well but handle them gently. If the mixture seems too soft to form, refrigerate it for 15 to 20 minutes to firm up.

Coat and Prepare for Frying:

Pour the gluten free flour blend into a shallow dish or plate. Take each patty and gently press both sides into the flour, coating them evenly but not too thickly. Shake off any excess flour. The coating should be light and even, which will create that golden crispy exterior when fried. Place the coated patties back on the plate.

Fry to Golden Perfection:

Heat the remaining 2 tablespoons of vegan buttery spread and the canola oil in a large skillet over medium heat. The combination of the two fats creates the best flavor and prevents burning. Wait until the oil is shimmering and hot but not smoking. To test, sprinkle a tiny pinch of flour into the oil. It should sizzle immediately. Carefully place the patties in the pan, working in batches if needed to avoid crowding. Cook for 4 to 5 minutes on the first side without moving them. You want a deep golden brown crust to form. Flip them carefully using a wide spatula and cook for another 4 to 5 minutes on the second side until equally golden and crispy. The patties should be heated all the way through and have a satisfying crunch on the outside.

The curry powder in this recipe truly makes all the difference. I have experimented with at least a dozen different brands and blends over the years, and I always come back to a Madras style curry powder for its balanced warmth and depth. My neighbor from Mumbai tasted these once and gave them her seal of approval, which meant the world to me. She now requests them every time we have a block party.

Flavor Boosters

Store any leftover patties in an airtight container in the refrigerator for up to 4 days. They keep their texture remarkably well when properly stored. For reheating, I strongly recommend using your oven rather than the microwave to maintain that crispy exterior. Preheat your oven to 375 degrees and place the patties on a baking sheet. Heat for about 10 to 12 minutes, flipping halfway through, until warmed through and the outside crisps up again. You can also reheat them in an air fryer at 350 degrees for about 5 to 6 minutes for even better results.

If you cannot find Yukon Gold potatoes, russet potatoes work well though they create a slightly fluffier and less creamy texture. Sweet potatoes make an interesting variation that adds natural sweetness and a beautiful orange color. For the vegan buttery spread, coconut oil works in a pinch though it adds a subtle coconut flavor. Regular vegetable oil can replace the canola oil without any issues. Fresh peas can replace frozen when in season, though you will need to blanch them first for 2 to 3 minutes. If you want to make these nut free as well, ensure your gluten free flour blend does not contain almond flour.

Serving Suggestions

These samosa patties shine brightest when served with traditional accompaniments. I always make a quick mint chutney by blending fresh mint, cilantro, green chili, lemon juice, and a touch of sugar. Tamarind chutney provides a sweet and tangy contrast that balances the savory spices perfectly. A cooling cucumber raita made with dairy free yogurt works wonderfully too. For a complete meal, serve the patties alongside basmati rice, a simple dal, and some naan bread. They also make fantastic additions to Buddha bowls or grain salads. I have even tucked them into pita pockets with shredded lettuce and tomatoes for a fusion style sandwich.

• Serve warm or at room temperature for best flavor
• They pair beautifully with both Indian and Mediterranean dishes
• Kids love them with ketchup or mild sweet chili sauce

Creative Twists

Samosas have been beloved across South Asia, the Middle East, and East Africa for centuries. The traditional triangular pastries filled with spiced potatoes and peas require significant skill to fold and seal properly. These patties take the essence of that classic filling and simplify the preparation while keeping all the flavor. In many Indian households, making samosas is a family affair during festivals and celebrations. This patty version makes that experience more accessible for everyday cooking while still honoring the traditional spice combinations and ingredients that make samosas so special.

During summer months, I love adding fresh corn kernels to the filling along with the peas for extra sweetness and crunch. In fall, diced butternut squash mixed into the potato base creates a hearty seasonal variation. Winter calls for adding some chopped spinach or kale to boost the nutrition and add earthy flavors. Spring brings fresh herbs, and I often mix in chopped cilantro and mint directly into the potato mixture for brightness. You can also adjust the heat level seasonally, using more black pepper and chili powder in winter when you crave warming spices, and keeping it milder in summer.

• Fresh herbs can be folded into the cooled filling just before forming patties
• Root vegetables like parsnips or turnips can replace some of the potato
• Seasonal vegetables should be cooked until tender before adding to the mixture

These samosa patties are endlessly adaptable and always crowd pleasing. With a little planning, you can enjoy their crispy edges and spiced filling any night of the week.

Common Questions About This Recipe

→ What type of potatoes works best for samosa patties?

Yukon Gold potatoes are ideal due to their creamy texture and slightly sweet flavor, making the filling smooth and holding its shape well.

→ Can I use a different flour for dredging if I’m gluten free?

A high-quality gluten free flour blend designed for baking and frying is recommended. Avoid single-flour options like almond or coconut for best texture.

→ How spicy are these patties?

The spice level depends on the curry powder and pepper used. You can start with 1 ½ teaspoons of curry powder and adjust to your taste preference.

→ Can I make these patties ahead of time?

Yes; shape and chill the patties in advance. Pan-fry them just before serving for optimal crispiness and flavor.

→ What are good sauces or accompaniments for serving?

Serve with chutneys, vegan yogurt, or fresh herbs like cilantro for added flavor and freshness.

→ Are these patties suitable for freezing?

Yes; prepare and freeze un-fried patties on a tray, then store in a bag. Cook straight from frozen, adding a few extra minutes to pan time.