Crispy Samosa Patties

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper


  • 3 potatoes, peeled and chopped into small cubes
  • 1 small onion, diced
  • 1 tbsp ginger, grated
  • 1 tbsp minced garlic
  • 2 tbsp Patak’s Mild Curry Paste
  • 1 cup frozen peas (or peas and carrots work well too)
  • ¼ Cup oil


  1. Place diced potatoes in boiling pot of water and cook until tender. Once cooked, strain water and set aside.
  2. Saute onion, garlic and ginger until cooked/onions are transluscent. Add curry paste to pan; cook for 2 minutes. Add cooked potatoes and frozen peas to the pan- cover mixture and let cook for 5-10 minutes until peas/carrots are thawed and hot. Let cool slightly so you can manipulate mixture with your hands.
  3. Form the potato mixture into small patties and dredge them in the flour. Heat the oil until sizzling, place a few patties in the pan. Cook until golden brown, about three minutes on each side.
  4. Once they are cooked, place them on the paper towel lined plate to drain. Repeat with remaining patties. Serve warm.