These crispy Indian Samosa Patties are easy AF, and perfect for a quick snack to munch on while watching the footy, or for my spice loving little mate mid scooter break. nomnomnomnomnom
Serves – 8-10 patties
Prep time – 20 minutes
Cooking time – 30 minutes
- 2 cups of McCain Peas
- 1 brown onion – diced
- 3 tbs butter
- 1kg of yellow flesh, waxy potatoes – peeled and quartered
- 2 tbs curry powder
- ½ cup of milk
- 1 egg – whisked
- 2 tbs canola oil
- ½ cup panko breadcrumbs
- Salt and pepper, to taste
- Riata or tzatziki and fresh coriander, to serve
- Place potatoes into a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender. Drain and set aside to cool and air dry.
- Heat a small pan over a medium heat and cook the peas and onions in 1tbs of butter for 5 minutes, or until the onion softens. Remove from heat and allow to cool.
- Place the cooled potatoes into a large bowl, add the remaining butter, milk and curry powder, mash well to combine.
- Add the pea and onion mixture and egg to the potatoes, and stir to mix. Season with salt and pepper to taste.
- Place panko breadcrumbs into a small bowl, set aside. Line a plate with paper towels.
- Scoop out ¼ cup measurements of the pea and potato mixture, and form into round patties. There should be enough to make 8-10. Sprinkle the top of the patties with half of the panko breadcrumbs and press to adhere.
- Heat canola oil in a large frying pan over medium heat. Place a few patties at a time in the pan, panko breadcrumb side down, being careful not to overcrowd the pan or they will stew. Sprinkle the tops of the patties with remaining panko breadcrumbs and again press to adhere. Cook for 3-4 minutes on each side, or until golden brown. Remove the patties from the pan and place them on the paper towel lined plate to drain. Repeat with remaining patties, adding more canola oil if needed.
- Serve immediately with riata or tzatziki and fresh coriander.