Samosa Patties with Mint Relish
4 servings (1 patty and 2 teaspoons relish each)
Equipment
- Saucepan 2-quart
- nonstick skillet 10-inch
Ingredients
PATTIES
- 3 medium baking potatoes 1 lb, peeled
- 1 tablespoon butter or margarine
- ½ cup chopped onion 1 medium
- 1 teaspoon finely chopped gingerroot
- 1 serrano chile seeded, finely chopped
- ½ cup frozen sweet peas thawed
- 2 tablespoons chopped cashews
- 1 teaspoon garam masala
- ½ teaspoon salt
- 1 egg white slightly beaten
- 2 tablespoons vegetable oil
RELISH
- ½ cup loosely packed mint leaves finely chopped
- ¼ cup loosely packed cilantro finely chopped
- 1 serrano chile seeded, finely chopped
- 3 tablespoons lime juice
- ½ teaspoon salt
Instructions
- Cut potatoes into 2-inch pieces.
- Place potatoes in 2-quart saucepan; add enough water just to cover potatoes.
- Heat to boiling.
- Reduce heat; cover and simmer 20 minutes or just until tender.
- Drain.
- Mash potatoes slightly with potato masher, leaving potatoes slightly lumpy; set aside.
- Meanwhile, in small bowl, mix relish ingredients; set aside.
- In 10-inch nonstick skillet, melt butter over medium heat.
- Add onion, gingerroot and 1 chile; cook and stir about 6 minutes or until onion is tender.
- Stir in peas, cashews, garam masala and 1⁄2 teaspoon salt; cook until thoroughly heated.
- Stir onion mixture into potato mixture until well combined.
- Stir in egg white to bind ingredients together.
- Shape mixture into 4 patties, about 3⁄4 inch thick.
- Wipe skillet clean with paper towels.
- In same skillet, heat oil over medium heat.
- Add patties; cook 10 minutes, turning once, until golden brown on each side.
- Serve patties with relish.
Notes / Tips / Wine Advice:
These flavorful patties are hearty enough to stand alone without the need for buns. If you prefer them as a sandwich, burger buns work well.
Nutritional Information
Calories: 230 kcal