Prep 20 mins
Cook 40 mins
From Carnation. Times are approximate. See tips at the end of the directions. These potato cakes are a great side dish. They have the flavour of a samosa without the work. 2 % evaporated milk can be used.
- 2 lbs yukon gold potatoes or 2 lbs baking potatoes, peeled and halved
- 3⁄4 cup evaporated milk, hot
- 1 teaspoon vegetable oil or 1 teaspoon canola oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 jalapeno, finely chopped
- 2 teaspoons chopped fresh ginger
- 2 teaspoons curry paste or 1 teaspoon curry powder
- 1⁄2 cup peas
- 2 teaspoons salt
- 1 egg, beaten
- 1⁄4 cup all-purpose flour
- 1 cup breadcrumbs
- 2 tablespoons vegetable oil or 2 tablespoons canola oil
- Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender.While potatoes are cooking heat the evaporated milk until hot. Drain the potatoes well. Mash hot potatoes with hot evaporated Milk. Reserve.
- Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste or powder and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
- Place breadcrumbs in shallow dish. Take ½ cup (125mL) potato mixture and shape into patties 3” in diameter and ¾ “ (2 cm) thick. You should get 10 patties. Coat in breadcrumbs.
- Heat 1 tbsp (15mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
- • The potato mixture can be made a day ahead and refrigerated until ready to use.
- • Omit the beaten egg and the flour and eat this recipe just as flavoured mashed potatoes.
What an interesting dish. I have never tried Samosa cakes before and was pleasantly surprised. I was thinking of just making them the mashed potato way but at the last minute decided to make them as posted. We loved the heat in these little cakes. Served with Chicken Scaloppine. Thanks for posting. :)
Fantastic! I make homemade samosas often, this recipe is so much easier than folding the filling into the dough with all the flavor. I did however add fresh chopped cilantro (about a 1/4 cup). [made and reviewed for NZ/AUS recipe swap #29, June 2009]
Made for Photo Tag We LOVE samosas and the flavour in this dish is yummy!I love the addition of peas...makes it more authentic. I used panko bread crumbs and it made the samosa cakes so crispy and lovely. Thanks!