Samosa patties with mint relish


Samosa patties with mint relish

Servings: 4

Preparation time: 1 hr and 30 min




3 medium baking potatoes (1 lb), peeled

1 tablespoon butter

1/2 cup chopped onion (1 medium)

1 teaspoon finely chopped gingerroot

1 serrano chile, seeded, finely chopped

1/2 cup frozen sweet peas, thawed

2 tablespoons chopped cashews

1 teaspoon garam masala

1/2 teaspoon salt

1 egg white, slightly beaten

2 tablespoons vegetable oil


1/2 cup loosely packed mint leaves, finely chopped

1/4 cup loosely packed cilantro, finely chopped

1 serrano chile, seeded, finely chopped

3 tablespoons lime juice

1/2 teaspoon salt



1. Cut potatoes into 2-inch pieces. Place potatoes in 2- quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat; cover and simmer 20 minutes or just until tender. Drain. Mash potatoes slightly with potato masher, leaving potatoes slightly lumpy; set aside.

2. Meanwhile, in small bowl, mix relish ingredients; set aside.

3. In 10-inch nonstick skillet, melt butter over medium heat. Add onion, gingerroot and 1 chile; cook and stir about 6 minutes or until onion is tender. Stir in peas, cashews, garam masala and 1/2 teaspoon salt; cook until thoroughly heated. Stir onion mixture into potato mixture until well combined. Stir in egg white to bind ingredients together. Shape mixture into 4 patties, about 3/4 inch thick.

4. Wipe skillet clean with paper towels. In same skillet, heat oil over medium heat. Add patties; cook 10 minutes, turning once, until golden brown on each side. Serve patties with relish.



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