What Is Samosa?
Samosa is a triangular savory pastry that is traditionally fried in ghee or oil, containing spiced vegetables or meat. My healthy vegetable samosa is a must-try!
No more need to be rolling dough, adding filling, or deep frying. 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 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
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.
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- Energy: 167 kcal / 698 kJ
- Fat: 6 g
- Protein: 4 g
- Carbs: 25 g
- Preparation: 25 min
- Cooking: 30 min
- Ready in: 55 min
- For: 12 muffins
- 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!
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