Samosa Cakes
photo by teresas
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
10 cakes
- Serves:
- 5
ingredients
- 907.18 g yukon gold potatoes or 907.18 g baking potatoes, peeled and halved
- 177.44 ml evaporated milk, hot
- 4.92 ml vegetable oil or 4.92 ml canola oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 jalapeno, finely chopped
- 9.85 ml chopped fresh ginger
- 9.85 ml curry paste or 4.92 ml curry powder
- 118.29 ml peas
- 9.85 ml salt
- 1 egg, beaten
- 59.14 ml all-purpose flour
- 236.59 ml breadcrumbs
- 29.58 ml vegetable oil or 29.58 ml canola oil
directions
- 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.
-
TIPS:
- • 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.
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Reviews
-
Excellent! Easy to prepare and held their shape nicely, a very pleasant way to eat potatoes! I served these with a vegetarian curry and we enjoyed them very much. I only needed a few, so I have frozen the remainder, and it will be interesting to see how they turn out! Thank you wicked cook, great recipe! Made for Aus/NZ Swap#28