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- by Michelle Blackwood, RN
Now you can enjoy the flavor of classic samosa as Potato and Peas Samosa Muffinsin 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!).
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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 MakePotato 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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Categories
- Categories: Gluten-Free, Vegan
- Courses: Side Dish, Snack
- Cuisine: Indian
Nutrition
(Per portion)
- Energy: 167 kcal / 698 kJ
- Fat: 6 g
- Protein: 4 g
- Carbs: 25 g
Cook Time
- Preparation: 25 min
- Cooking: 30 min
- Ready in: 55 min
- For: 12 muffins
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!
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, RN
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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Please Leave a Comment and a Rating
85 Comments
GP December 23, 2023
Reply ↓
As you suggest using left over mashed potatoes, I’d normally have some plant based milk and margarine in it.
Michelle Blackwood December 23, 2023
Reply ↓
you can definitely add some plant-based milk into it like almond,oat,coconut etc but just try not to use too much. even a little will make the potato muffins come out a bit softer than they look in the picture. but if you don’t mind a bit of extra softness/less crunch then go right ahead and add as much milk as you want in it.
Joseph July 20, 2023
Reply ↓
One of my favorite foods
Michelle Blackwood July 25, 2023
Reply ↓
its one of mines too 😋
Boniface May 22, 2023
Reply ↓
This lboniooks healthy and tasty
Bethanne March 23, 2023
Reply ↓
Love this recipe! I’ve made it several times and the entire family enjoyed it. I try to make it when I already have another dish planned for the oven. If that dish is going at a lower temp, I just increase the cooking time for the samosas. I know they’re done when they’re golden brown on the top and sides. I also love that you can make it up ahead of time and press into the muffin tins just before baking.
Marg March 1, 2023
Reply ↓
Can these be frozen and reheated later?
Michelle Blackwood, RN March 6, 2023
Reply ↓
Absolutely! These can be frozen and reheated later for your convenience. Simply store them in an airtight container in the freezer, and when you’re ready to enjoy them, reheat them in the microwave or oven until heated through. This makes meal prep a breeze and allows you to enjoy these delicious treats whenever you like.
TRUE January 13, 2023
Reply ↓
LOOKS GREAT I AM TRYING .SENDING TO MY FRIEND
Heidi January 7, 2023
Reply ↓
WOW! We had a few tweaks (russet potatoes, ginger paste, coriander, parsley [no cilantro on hand]), and a 1/4 tsp of garam masala), but I’m certain this stands up without the tweaks. We didn’t add liquid to the potatoes. Our goal now is to save some muffins for later!!
Marianne Gendron December 19, 2022
Reply ↓
These are very good! I have a question, mine were still a little soft. When you say mashed potatoes, are you just boiling the potatoes, draining and mashing? Or are you making mashed potatoes with non dairy milk? I made made potatoes with non dairy milk. I’m wondering if that is what they were soft.
Michelle Blackwood, RN December 19, 2022
Reply ↓
Marianne, once you let it sit for a while it should firm up. All the recipes are vegan on this website.
Marianne December 25, 2022
Reply ↓
Yes, I realize your recipes are vegan. I just wondered if you just mashed the potatoes without adding anything to them or did you add some type of nondairy milk. I wondering if I added too much liquid.
Nicole December 16, 2023
Reply ↓
Why did you refuse to answer Marianne’s question? She asked if it’s potatoes mashed or mashed potato dish?
Michelle Blackwood December 16, 2023
Reply ↓
I didn’t refuse to reply. I most likely didn’t get a chance to go back & reply to her. I get flooded with so many comments that sometimes I lose a few that I haven’t replied to like hers. I could answer her now but her comment is 1year old so there’s no point. plus, she would have answered her own question if she read the recipe instructions. the recipe never called for mixing mashed potatoes with milk so that’s why they turned out soft for her. she added whole extra step/ingredient to the dish. But I’m happy she said she loved it & that the milk didn’t spoil the dish.
G December 10, 2022
Reply ↓
Can you use frozen peas? If so should I just blanch them quickly first?
Michelle Blackwood, RN December 10, 2022
Reply ↓
Yes you can use frozen peas, just rinse them.
Marion December 4, 2022
Reply ↓
Can these be eaten cold at a picnic?
Michelle Blackwood, RN December 4, 2022
Reply ↓
Yes, they can.
