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Samosa Cakes

Samosa Cakes

  • Makes: 10 cakes  
  • Preparation Time: 15 minutes 
  • Cooking Time: 30 minutes 

Ingredients

2 lbs1 kg Yukon Gold or baking potatoes, peeled and halved

3/4 cup175 mL Carnation® Regular or 2% Evaporated Milk, hot

1 tsp5 mL Vegetable or Canola Oil

1 onion, chopped

2 cloves garlic, chopped

1 jalapeno, finely chopped

2 tsp10 mL chopped fresh ginger

2 tsp10 mL curry paste or 1 tsp (5 mL) curry powder

1/2 cup125 mL peas

2 tsp10 mL salt

1 egg, beaten

1/4 cup50 mL Robin Hood® Original All Purpose Flour

1 cup250 mL breadcrumbs

2 tbsp30 mL Vegetable or Canola Oil

Directions

  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. Drain well. Mash hot potatoes with hot Carnation 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 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.

Tip(s)

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


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


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