Spiced Samosa Patties – A Crispy, Flavor-Packed Vegan Treat!

Steam curls up from the valve and your stomach starts talking back. You catch that warm scent floating up as the valve hiss signals the pressure cooker is doing its thing. It’s kinda soothing knowing this lil pot’s got your meal covered.

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You recall peeling and chopping the Yukon Gold potatoes just the way grandma would. You feel the anticipation build while the broth depth inside the pot fills with aromas from those spices simmering in harmony. The quick release soon will let you peek inside.

The tender pull of those potatoes when you mash them with peas and chiles is just waiting to come together. You know this filling is gonna turn into patties that sizzle crispy in coconut oil. It’s a kinda comfort that you know the outcome already tastes like home.

What Makes Pressure Cooking Win Every Round

• Pressure cooking seals in flavors, letting those Indian spices soak up real good in the potatoes and peas.
• Cooking time gets chopped way down, so you spend less time waiting and more time enjoying your food.
• The pressure cooker keeps moisture locked in, meaning those samosa patties stay tender and not dry or crumbly.
• You get consistent results every time, no guesswork when the valve hiss tells you it’s done.
• Easy cleanup since you often use just one pot for the whole dish, heck yeah for less mess.
• Keeps your kitchen cool since it cooks super fast compared to the oven or stovetop.
• Quick release lets you stop cooking exactly when you want, so you don’t overdo it and ruin the texture.

Your Simple Ingredient Checklist

• 3 medium Yukon Gold potatoes, peeled and chunked up, about a pound
• 1 tablespoon plus 2 tablespoons organic extra virgin coconut oil to fry and flavor
• ⅓ cup finely chopped onions for that sweet base taste
• 1 ½ teaspoons freshly grated ginger to give it zing
• ½ teaspoon ground coriander and ½ teaspoon garam masala to bring in those warm Indian spice vibes
• ½ teaspoon sea salt with a pinch more for finishing, plus ¼ teaspoon ground turmeric for color and earthiness
• ½ cup green peas, fresh or frozen, add a pop of green and a little sweet bite
• 2 serrano or 1 jalapeño chile, seeded and finely chopped to add that heat you wanna feel

Your Complete Cooking Timeline

1. Peel and chop potatoes into chunks, then toss em in salted water. Bring to boil and cook until tender, about 15 minutes. Drain and mash but keep some texture so patties don’t turn mushy.
2. Meanwhile, heat 1 tablespoon coconut oil in a skillet over medium heat. Toss in the finely chopped onions, cooking till soft and clear, about 5 minutes.
3. Stir in grated ginger, ground coriander, garam masala, sea salt, and turmeric. Let the spices cook around a minute or two so you smell that kinda warm aroma filling the air.
4. Add in the green peas and chopped chili. Cook it for another 2-3 minutes until everything’s mingling nice. Then, toss in the mashed potatoes and mix it all up. Give it few more minutes heating through.
5. Take your mixture off the heat and let cool just a bit to handle. Shape into 8 equal patties, nice and round.
6. Heat remaining 2 tablespoons coconut oil in skillet over medium. Fry patties in batches till golden crispy, about 3-4 minutes each side. Let them drain on paper towels and serve warm, you’re done!

Quick Tricks That Save Your Time

• Cook potatoes in the pressure cooker first with quick release, cuts down boiling time from 15 to about 8 minutes.
• Use frozen peas to skip thawing — just toss ‘em right in the skillet with spices.
• Prep your onions, ginger, and chiles the night before to get ahead when y’all ready to cook.
• Make the patties earlier and chill ‘em in the fridge so frying goes extra quick later on.
• Use slow release if you wanna keep potatoes extra soft and tender, but quick release works fine too if you’re in a rush.

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What It Tastes Like Fresh From the Pot

You first notice the crispiness as you bite into the patty, that crunchy shell giving way to a warm spiced inside. The potatoes are soft yet hold together real good with those peas popping with tiny bursts.

There’s a mellow spice from the garam masala and coriander that lingers without being too strong. The ginger and serrano add a subtle kick that’s gonna make you wanna go back for seconds.

The coconut oil gives a slight richness on the outside, making the patties golden brown and aromatic. Lemon juice cuts through it all with a fresh brightness right at the end of each bite.

The cilantro and basil freshen up the whole thing, so every mouthful feels lively and homey like a warm hug on your plate. It’s a heck of a combo that hits comfort and flavor just right.

How to Store This for Later

• Keep leftover patties in an airtight container in the fridge up to 3 days. Reheat in a skillet for best crispiness, not microwave.
• You can freeze them individually wrapped in parchment and then in freezer bag for up to 2 months. Thaw in fridge before reheating slow in pan.
• If you wanna save the filling, store it in the fridge in sealed container for 2-3 days. Reheat gently and form patties fresh before frying to keep that tender pull.

The FAQ Section You Actually Need

• Can I use other potatoes? Yeah, you can use russets or red potatoes, but Yukon Golds give that creamy texture that works best for patties.
• What if I don’t have serrano chiles? Jalapeños work fine, just seed ‘em if you want less heat.
• How important is the coconut oil? Coconut oil adds a nice aroma and helps crispiness but you could swap it with any neutral oil, just expect a different flavor.
• Can I make these vegan? Absolutely, just swap the yogurt with a plant-based one or skip it if you don’t mind less tang.
• How do I know when the pressure cooker is done? When you hear the valve hiss and pressure’s built, start your timer. After cooking, quick release will help you open safely without overcooking.
• Can I cook the patties in the pressure cooker instead of frying? You can try that but frying gives that golden crispy crust pressure cooker can’t do. You might end up with softer patties but hey, it’s a shortcut if you want!

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Spiced Potato and Pea Samosa Patties Pressure Cooker Recipe

These crispy vegan samosa patties feature mashed Yukon Gold potatoes, peas, and a bold blend of spices. Cooked fast using a pressure cooker and finished in a skillet for that perfect golden crust, these are comfort food with Indian flair.

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Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 280 kcal

Equipment

• 1 Mixing bowl for mashing potatoes
• 1 Skillet for sautéing and frying
• 1 Pot for boiling potatoes

Ingredients

  

Main ingredients

• 3 medium Yukon Gold potatoes peeled and chunked
• 3 tablespoons organic extra virgin coconut oil 1 for sautéing, 2 for frying
• ⅓ cup onions finely chopped
• 1½ teaspoons fresh ginger grated
• ½ teaspoon ground coriander
• ½ teaspoon garam masala
• ½ teaspoon sea salt
• ¼ teaspoon ground turmeric
• ½ cup green peas fresh or frozen
• 2 serrano or jalapeño chiles seeded and chopped
• 1 tablespoon lemon juice fresh
• 2 tablespoons cilantro chopped

Instructions

 

Instructions

• Peel and chop potatoes, boil in salted water until tender, about 15 minutes. Drain and mash, leaving some texture.
• Heat 1 tablespoon of coconut oil in a skillet over medium. Sauté chopped onions for 5 minutes until soft.
• Add ginger, coriander, garam masala, salt, and turmeric. Cook for 1-2 minutes until fragrant.
• Add peas and chiles. Cook 2–3 minutes. Add mashed potatoes and stir to combine, heat through.
• Remove from heat. Stir in lemon juice and cilantro. Let cool then shape into 8 patties.
• Heat remaining 2 tablespoon coconut oil in skillet over medium. Fry patties 3–4 minutes per side until golden.
• Drain patties on paper towels and serve warm with yogurt sauce or chutney.

Notes

Chill patties ahead of time to speed up final frying. Use frozen peas directly for convenience.