Spiced Potato and Pea Samosa Patties Made Easy in Your Pressure Cooker
These gluten-free, vegan samosa patties are filled with mashed Yukon gold potatoes, peas, and warming spices like turmeric, coriander, and garam masala — made easy in the pressure cooker and pan-fried for irresistible texture.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Large skillet For sautéing and frying
Ingredients
Main ingredients
- 3 medium Yukon Gold potatoes about 1 pound, peeled and cubed
- 1 + 2 tablespoons organic extra virgin coconut oil 1 tablespoon for sautéing, 2 tablespoon for frying
- ⅓ cup finely chopped onions
- 1 ½ teaspoons fresh grated ginger
- 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 chiles or 1 jalapeño seeded and finely chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped cilantro
Instructions
Instructions
- Peel and chop the potatoes into cubes. Place in pressure cooker with water and cook until tender.
- Drain the potatoes and mash them coarsely for texture.
- Heat 1 tablespoon coconut oil in a skillet, sauté onions for 3–4 minutes until soft.
- Add ginger, coriander, garam masala, salt, and turmeric. Stir for 1 minute.
- Add green peas and chopped chile. Cook until peas are tender.
- Add mashed potatoes and combine well. Let mixture cool slightly.
- Mix in lemon juice and cilantro, then shape mixture into 2–3 inch patties.
- Heat remaining 2 tablespoons oil and fry patties 3–4 minutes per side until golden. Drain on paper towels and serve warm.
Notes
You can refrigerate the uncooked patties and fry them fresh when ready. Serve with a yogurt sauce made of whole milk yogurt, cumin, and chopped herbs for dipping.