Potato and Peas Samosa Muffins

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!).

Potato and Peas Samosa Muffins

Potato And Peas Samosa Muffins

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

Potatoes and Peas Samosa Muffins

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.

Serve this delicious samosa recipe with my Curry CabbageBlackeyed Pea Curry, Vegan Chickpea Curry,

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Categories

Categories: ,
Courses: ,
Cuisine:

Nutrition

Energy:
167 kcal / 698 kJ
Fat:
6 g
Protein:
4 g
Carbs:
25 g
Per portion

Cooking Time

Preparation:
25 min
Cooking:
30 min
Ready in:
55 min
For:
12 muffins

Ingredients

Instructions

  1. Preheat oven 400°F. Grease a muffin pan and set aside.
  2. 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.
  3. Stir in curry powder, sea salt, cayenne pepper, cilantro and cook for 2 more minutes stirring constantly
  4. Add peas and stir to coat. Remove skillet from heat and stir in mashed potato and mix well.
  5. Spoon potato mixture evenly in muffin pan and bake for 30 minutes or until golden brown.
  6. 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!

Notes

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…

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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22 Comments
  1. DEBORAH
    October 11, 2019

    These sound wonderful. Can I use sweet potatoes in this recipe? If I can, would you advise any change to the seasonings?

  2. Candy
    September 20, 2019

    Michelle,
    We doubled the recipe, baked in mini muffin pans and they are delicious! I used much less cayenne pepper but they are still comfortably spicy. I’ll let you know how they freeze.

    • Michelle Blackwood
      September 21, 2019

      Candy, I’m happy they turned out great for you. Yes, I must admit that I love spicy food so sometimes I’m heavy on the pepper. I can’t wait to hear how they freeze, thank you very much.

  3. Candy
    September 18, 2019

    Can the samosa muffins be made in advance and frozen?

    • Michelle Blackwood
      September 18, 2019

      Candy, somehow mine didn’t last that long. If you freeze some please let us know how they turn out.

      • Candy
        September 20, 2019

        Thanks Michelle. Just put them in the oven. I’m freezing them for our upcoming Jewish new year. I work full time etc and am having company two days in a row. I think these are something different for this crowd! As vegetarians my husband and I love Indian food.

  4. Averil Nunn
    August 30, 2019

    Your recipes are always so delicious and easy to prepare. Thankyou so much 😀⚘⚘⚘

  5. Evelyn
    April 9, 2019

    I follow WFPB no oil, sugar or salt. Can this be made without the oil? Is there a substitute or will they be drier?

    • SM
      July 9, 2019

      I haven’t tried it yet. But the oil is for sauteing. You can probably water saute instead. Maybe add some Benson’s Table Tasty instead of salt.

  6. Steve
    January 24, 2019

    What muffin pan to use? Teflon is toxic. These sound delicious but won’t get crispy in muffin liners. Will they release from non non-stick pan if I brush it? Other ideas? Thanks, awesome sounding recipe, I’ve bookmarked half of your recipes in the last hour!❤

    • Michelle Blackwood
      January 24, 2019

      Steve you can use stainless steel muffin pans but brush the pans with coconut oil. Allow the muffin pan to cool before releasing the samosa muffins from the pan. take a bread knife and run around the sides of the muffins first. Hope this helps.

    • Karen
      August 31, 2019

      You could use ramikins. I make muffins in them.

  7. Neetu
    October 9, 2018

    What a brilliant idea!! I am celiac and haven’t had a samosa in nearly 10 years! Cannot wait to try these! Thank you for this great recipe and revolutionary idea??

    • Michelle Blackwood
      October 9, 2018

      Neetu, wow that’s a very long time. Hope you enjoy my recipe and bring back great memories.

      • Neetu
        November 3, 2018

        Absolutely will! Cannot wait!

  8. Suze
    February 18, 2018

    These are fantastic. I made a double batch to share with my parents and everyone loved them.

    • Michelle Blackwood
      February 18, 2018

      Thank you Suze, so glad everyone loved them.

  9. ann beatty
    December 31, 2017

    The recipe is great but i wish it was printable!

    • Michelle Blackwood
      December 31, 2017

      Thank you Ann, print button is coming soon.