In my quest for an accompaniment to my crockpot lentil dahl I came across this great alternative to traditional samosas. They contain all the yummy filling without the effort of the pastry and deep frying. And of course they are healthier for you since they are not deep fried.
I first found these on Vegetarian Ventures and was impressed by how easy and delicious they looked. Shelly adapted the recipe from the cookbook Vegan Brunch and I adapted it again. I hope you enjoy them! Thanks Shelly for passing this great recipe on!
I recommend mixing the ingredients in the morning of the day you are going to serve them…. perhaps along with your crockpot lentil dahl. They need to completely cool before you fry them. That way most of the effort is done in the morning and you just pull them out when you’re ready to fry and serve them.
Makes appox.15 patties.
Here are the ingredients you will need:
2 lbs of potatoes – washed but not necessarily peeled and cut into cubes so they cook faster
1/8 cup canola oil plus 2 tbsp
Dash of tumeric
Dash of salt
1 tsp mustard seeds
1/2 onion diced
1 cup carrots, grated or finely diced
2 cloves of garlic, minced
1 tbsp fresh grated ginger
1 tsp cumin
2 tbsp green chilies
1 cup frozen peas
1/8 cup whole wheat flour
Extra oil for pan frying
- Posted in: Appetizers ♦ Indian
- Tagged: cakes, carrots, green chilies, patties, peas, potatoes, Samosa, vegetarian