Medium | Servings: 8 | Ready In: 60 minutes | Yield: 24 samosas
These gluten-free chickpea and potato cakes take a flavor trip with Indian curry spices. This healthy, fat-free vegan is loaded with fiber and protein. Serve with Dill Avocado Dip for your next dinner party…they’re sweet, spicy, and highly addictive.
- 2 cups Yukon potatoes (about 3 large potatoes)
- 2 cups cauliflower (florets and stalk)
- 1 (15-ounce) can chickpeas
- 1 tablespoon curry powder
- 1/4 cup dried apricots
- 1/4 cup brown rice flour
- 1/2 tsp salt
- 1/2 cup frozen peas
- 2 tablespoon fresh chopped cilantro
How it’s Done:
Preheat your oven to 350 F.
To make Indian Curry Samosa mixture: Wash the potatoes and cauliflower. Cut into large pieces. You want about 2 cups of each: cauliflower and potatoes. You want equal portions of each.
Combine the cauliflower, potato, and curry powder in a pan. Add about 1/2 cup water, enough to cover the bottom of the pan. Cover and bring to a boil. Reduce to a simmer.
Drain and rinse chickpeas. Add the chickpeas to the potato-cauliflower mixture. Cover and continue to cook, over medium heat. Cook until potatoes are falling apart.
Chop the apricots.
Once the potatoes are falling apart, remove the lid. Add the brown rice flour and chopped apricots to the potato cauliflower mixture.
Cook until mixture is very dry and all of the flour has been absorbed, about 1-2 minutes.
Transfer cooked mixture to a blender or food processor.
Puree until smooth. Transfer pureed potato mixture to a large bowl. Add the chopped cilantro, peas, and salt.
Stir well to combine. Taste to adjust seasoning.
To shape and bake the Indian Curry Samosas: Portion about 1/4 cup for each samosa. Place on a baking sheet lined with a non-stick baking mat or parchment. You’ll have about 24 samosas. Bake at 350 F for about 40 – 50 minutes
Flip after the first 25-30 min of cooking and keep baking until dry and golden brown.
Serve with Dill Avocado Dip and Curry Roasted Cauliflower and Yukons.
These also make a great appetizer for parties.
Yield: 24 Samosas
Chef Katie’s Tips:
Make ahead Batches: You can make and shape your samosas and freeze until ready to eat. Simply transfer right from your freezer to a 350 F oven for 40-50 minutes and enjoy.
Smaller “Bites”: For smaller “two-bite” size Samosa cakes, use a portion scoop (aka “ice cream scoop”) to portion smaller bites. This is especially nice when serving these at a party…or packing in your bag for travel.
Chef Katie’s Curry Spice Tip: I opt for a trusted spice brand, like Frontier Co-op, which uses minimal added salt and no weird preservatives or fake colors. You can make your own curry blend from scratch with a mix of: fenugreek, turmeric, cumin, coriander, cinnamon, ginger, black pepper, and cayenne (or red pepper).
Amount Per Serving (1/8 recipe, about 3 samosas)
Calories From Fat (11%) 10.29
- Total Fat 1.23g 2%
- Saturated Fat 0.15g <1%
- Omega-3 Fatty Acids g
- Omega-6 Fatty Acids g
- Cholesterol 0mg 0%
- Sodium 166.25mg 7%
- Potassium 298.25mg 9%
- Total Carbohydrates 16.69g 6%
- Fiber 4.44g 18%
- Sugar 2.92g
- Protein 4.91g 10%
- Calcium 18.03mg 2%
- Iron 30.63mg 170%
- Vitamin A 301.32IU 6%
- Vitamin C 0.42mg <1
Shopping and Gear List
- Frontier Organic Seasoning, Vindaloo, 1.9 Ounce
- Terrasoul Superfoods Sun-Dried Apricots Unsulphured (Organic), 24 Ounce
- Brown Rice Flour (5 Pounds) by Anthony’s, Batch Tested Gluten-Free (5lbs)