Ingredients Jump to Instructions ↓

  1. 2 lbs yukon gold potatoes or 2 lbs baking potatoes , peeled and halved

  2. 3/4 cup evaporated milk , hot

  3. 1 teaspoon vegetable oil or 1 teaspoon canola oil

  4. 1 onion , chopped

  5. 2 garlic cloves , chopped

  6. 1 jalapeno , finely chopped

  7. 2 teaspoons chopped fresh ginger

  8. 2 teaspoons curry paste or 1 teaspoon curry powder

  9. 1/2 cup peas

  10. 2 teaspoons salt

  11. 1 egg , beaten

  12. 1/4 cup all-purpose flour

  13. 1 cup breadcrumbs

  14. 2 tablespoons vegetable oil or 2 tablespoons canola oil

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender.While potatoes are cooking heat the evaporated milk until hot. Drain the potatoes well. Mash hot potatoes with hot evaporated Milk. Reserve.

  2. Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste or powder and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.

  3. Place breadcrumbs in shallow dish. Take ½ cup (125mL) potato mixture and shape into patties 3” in diameter and ¾ “ (2 cm) thick. You should get 10 patties. Coat in breadcrumbs.

  4. Heat 1 tbsp (15mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.

  5. TIPS:.

  6. • The potato mixture can be made a day ahead and refrigerated until ready to use.

  7. • Omit the beaten egg and the flour and eat this recipe just as flavoured mashed potatoes.


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