Now you can enjoy the flavor of classic samosa as Potato and Peas Samosa Muffins in a jiffy. This samosa muffin recipe is a great way to used up leftover mashed potatoes, all you have to do is make the filling, spoon in muffin pans and bake them in the oven (that’s it!).
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 were 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 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 muffin stick together. I didn’t need to add any form of egg replacer but 1 tablespoon of ground flaxseed may help.
Need Extra Support And Recipes?
Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
- 167 kcal / 698 kJ
- 6 g
- 4 g
- 25 g
- 25 min
- 30 min
- Ready in:
- 55 min
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!
Come and join our informative, supportive, inspiring facebook group VEGAN RECIPES WITH LOVE to help you stay motivated on your journey. Our members share lots of recipes, health benefits of foods and tips! Bring your friends too…