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.
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.