Now you can enjoy the flavor of classic samosa as muffins in a jiffy. All you have to do is make the filling, spoon in muffin pans and bake them in the oven (that’s it!). No more need to be rolling dough, adding filling or deep frying. These muffins are not only healthier, they are crispy on the outside and fluffy and flavorful on the inside! This is a great way to use leftover boiled or mashed potatoes.
Have you ever tried samosas? These muffins were such a hit, I just had to share them. Little Daevyd ate 4 of them and wanted more. I was inspired to make these since Sunday and I’m finally getting around to making them. I had mashed potato muffins on Sunday when I went to a fun event with some of my friends. One of these ladies always make sure there is a gluten-free dish prepared for me, what a precious friend. She brought potato muffins, with a cheesy vegan topping that were so delicious. Needless to say I decided to make own version. I decided to go for a spicy samosa flavor without the crust. The result was phenomenal. It was easy for me to make a samosa flavored muffin, because that was my favorite Indian treat before I developed gluten-intolerance.
The food on Sunday was wonderful, and the mashed potato muffins were very popular, they not only looked appealing but were so delicious. We had so much fun playing games and exchanging gifts.
I used a regular muffin pan but a mini-muffin pan would be ideal. The mini size can be served as appetizers. If you decide to use mini-muffin pans adjust baking time to about 15-20 minutes. They are also a wonderful way to use up left over mashed potatoes!
Update: 1/5/2016 I used red bliss potatoes that are waxy, so they stick together. Another good one would be the Yukon gold to ensure that the muffin stick together. I didn’t need to add any form of egg replacer but 1 tablespoon of ground flaxseed may help.
- 3 cups mashed potatoes (about 6 medium boiled)
- 2 tablespoons coconut oil
- 1/2 medium onion, minced
- 2 cloves garlic, minced
- 1 teaspoon ginger
- 1 teaspoon curry powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons cilantro, finely choppped
- 1 cup green peas
Preheat oven 400°F. Grease a muffin pan and set aside. Heat oil in a large skillet on medium-high heat. Add onion and cook until soft about 4 minutes, stir in garlic and ginger and cook for 2 minutes. Stir in curry powder, sea salt, cayenne pepper, cilantro and cook for 2 more minutes stirring constantly. Add peas and stir to coat. Remove skillet from heat and stir in mashed potato and mix well. Spoon potato mixture evenly in muffin pan and bake for 30 minutes or until golden brown. Allow to slightly cool for at least 10 minutes (very important step) to make sure muffins don’t fall apart. Remove from pan and enjoy!