Potato and Peas Samosa Muffins
Welcome to a delightful twist on a beloved snack with our Samosa Muffins recipe! These muffins pack all the spicy, savory flavors of a traditional samosa into a convenient, portable form. Using simple ingredients like mashed potatoes, peas, and a blend of fragrant spices, we’ve created a treat that’s perfect for on-the-go snacking, appetizers, or a unique side dish.
Each bite offers the comfort of mashed potatoes enriched with the aromatic allure of curry, ginger, and garlic, enhanced by the freshness of cilantro and the sweetness of green peas. Whether you’re a fan of classic Indian cuisine or just looking for something new and exciting to try in your kitchen, these Samosa Muffins are sure to impress.
Join us as we dive into the recipe and discover the magic of transforming simple ingredients into something spectacularly delicious!
What Is Samosa?
Samosa is a triangular savory pastry that is traditionally fried in ghee or oil, and contains spiced vegetables or meat. My healthy vegetable samosa is a must-try!
There is no longer a need to roll dough, add filling, or deep fry. These Potato and Peas Samosa Muffins are not only healthier than traditional samosas, but they are also crispy on the outside and fluffy and flavorful on the inside! This is a great way to use leftover boiled or mashed potatoes. For a low-fat samosa, try my Baked Samosa Recipe.
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 been 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
Ingredients: Potato and Peas Samosa Muffins
- Mashed potatoes provide a creamy base, absorbing the rich flavors of the spices while offering a smooth texture.
- Coconut oil adds a hint of tropical sweetness and richness, used for sautéing the aromatics.
- Onion: Minced onion brings a sharp, sweet depth when cooked, which is foundational to the muffins’ savory profile.
- Garlic: Essential for its robust, pungent flavor, garlic deepens the aromatic complexity of the dish.
- Ginger: offers a zesty, warm kick, enhancing the other spices with its peppery notes.
- Curry Powder: This spice blend imparts a warm, earthy flavor, central to the samosa’s characteristic taste.
- Salt: is crucial for highlighting and balancing the savory spices and ingredients.
- Cayenne Pepper: Optional but recommended for adding a spicy edge that can be adjusted to preference.
- Cilantro: provides a fresh, citrusy burst, lifting the rich flavors with a touch of green freshness.
- Green peas contribute sweetness and a pleasant crunch, contrasting nicely with the creamy potatoes and bold spices.
I had mashed potato muffins on Sunday when I went to a fun event with some of my friends. One of these ladies always makes sure there is a gluten-free dish prepared for me, What a precious friend. She brought potato muffins, with a cheesy vegan topping that was so delicious. Needless to say, I decided to make
Needless to say, I decided to make my own version. I went 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.
How To Make Potato and Peas Samosa Muffins
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 the baking time to about 15-20 minutes. They are also a wonderful way to use up leftover mashed potatoes!
I used red bliss potatoes that are waxy, so they stick together. Another good one would be the Yukon gold to ensure that the muffins stick together. I didn’t need to add any form of egg replacer but 1 tablespoon of ground flaxseed may help.
Serve this delicious samosa recipe with my Curry Cabbage, Blackeyed Pea Curry, Vegan Chickpea Curry,
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Potato and Peas Samosa Muffins
Equipment
- 1 12 cavity muffin pan
Ingredients
- 3 cups mashed potatoes about 6 medium boiled
- 2 tablespoons coconut oil
- 1/2 medium onion minced
- 2 garlic cloves minced
- 1 teaspoon ginger grated
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon Cayenne pepper optional
- 2 tablespoons cilantro finely chopped
- 1 cup green peas
Instructions
- 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!
I made these, but I don’t like peas so instead I used rainbow chard that I chopped fine.
They came out outstanding.
Terri, I’m so happy you enjoyed it. Thank you for sharing your adjustment, great idea!
Delicious! Have made these in a muffin tin and also have used a small scooper and baked them on an oiled cookie sheet. Both work great! A family favorite!
I’m so happy you and your family enjoyed it. Thank you for sharing your feedback with us.
Great idea/recipe. Perfect along side a veg bowl meal.
Also plan on trying this with sweet potatoes. :-)
Thanks!
Hi the potato & pea muffins sound great have you tried making them with kumara instead of potatoes?
Lin, Kumara will work great!
If I use coriander powder instead of the cilantro, how much should I use?
NCH, you can use 1 teaspoon, just to let your know that coriander powder tastes very different from fresh cilantro.
tried this, so good..! i had some left over corn as well, worked a treat.!
Thanks Michelle..! already shared the recipe with other family members,
Has anyone tried this in a slice tray? wondering if it would work, or do you think it wouldn’t cook in the middle and be over done on the edges.? plus you wouldn’t get the all round crisp you get with a muffin tray…!!
Unfortunately looks like i will be over estimating mashed potatoes with future meals so i have let overs to make these, what a pity..!
Ric, I’m so happy you enjoyed it. Loved how you added corn, yummy!
Do these freeze well?
Sheila, yes they do.
This recipe is so amazing
When you use mashed potatoes do you mash the boiled potatoes with anything ( like milk or vegan butter) and also do you need to oil the muffin tins so they don’t stick? I’m going to make this today
Hello Paul, you can mash the potatoes with vegan unsweetened milk or vegan butter but it doesn’t matter because there is a lot of flavors in the recipe. Yes please oil the muffin pan.
Sound delicious. Going to do this with jacket potatoes then load it back into their skins. Will do a few sweet potatoes as well. Hopefully it will work.
They are in the oven at the moment- I just mashed the potatoes by themselves, thr mix before going into the muffin pan was delicious enough to eat on it’s own- I had to stop my flatmate eating it before I got it into the muffin tin. Photos to follow but so far so VERY Goode.
are in the oven at the moment- I just mashed the potatoes by themselves, thr mix before going into the muffin pan was delicious enough to eat on it’s own- I had to stop my flatmate eating it before I got it into the muffin tin. Photos to follow but so far so VERY Goode.
They turned out beautifully- everyone loves them. I made them for a picnic tomorrow/ let’s see if they last that long đŸ˜†
Hi Paul, did you serve the potato cakes cold at the picnic?