They are so named because they don’t contain pastry. These samosas can be described as vegetable patties or hamburgers and have all the delicious flavors of Indian cuisine. These samosas could be served as a vegetarian burger. Place the samosa on warm grilled bread, then top it with chutney and yogurt.
Ingredients
Four medium-sized russets (Idaho) or king Edward potatoes
Two tablespoons of light olive oil plus an additional for brushing
1/2 teaspoon black mustard seeds
One onion, thinly chopped
One clove of garlic, chopped finely
Two teaspoons of freshly grated ginger
1/2 teaspoon cumin seeds
One teaspoon of fennel seed
75g (2 1/2 oz/1/2 cup) frozen peas, fresh thawed
1/4 teaspoon ground turmeric
Two teaspoons of sea salt
1/4 teaspoon chili powder
Garam masala 1/2 teaspoon
1/2 cup finely chopped coriander leaves (cilantro), stalks, and leaves, plus additional leaves to garnish
Mango chutney to serve
Plain yogurt to serve
Method
Peel and wash the potatoes. Each potato should be cut into eight pieces. Cover the saucepan with cold water and bring to a boil. Cook for 15 minutes or until tender. Drain the potatoes well and then transfer them onto a clean cutting board to cool.
Place the potatoes in a large bowl. Mash them well.
In a large frying pan, heat the olive oil on high heat. Cook the mustard seeds until they start to pop. Stir in the onion, and cook for about 4-5 minutes or until golden. Stir-fry the ginger, garlic, cumin, and fennel seeds for about 1 minute until fragrant. Mix the peas well.
Spread the onion mixture on top of the potatoes. Stir in the curry powder, salt, garam masala, garam masala, and coriander. Use a large spoon to combine the ingredients. Allow the flavors to develop for at least an hour before covering and refrigerating until required.
Use slightly damp hands to divide the mixture into eight equal parts and then form into balls. Use your fingertips to pat the mixture into patties or discs gently.
Turn the barbecue hotplate on high. Lightly grease the grill with olive oil.
The patties should be cooked on the hotplate for 10 to 15 minutes or until golden brown.
Serve warm with coriander leaves garnished on top and chutney or yogurt on the sides.
