Two-Bite Vegetable Samosas Two-Bite Vegetable Samosas

Two-Bite Vegetable Samosas

Two-bite vegetable samosas filled with peas, carrots, onion, colorful Creamer potatoes, and rich coconut curry. These little samosas make a great appetizer!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

For the Vegetable Filling:

Bring a medium sized pot of water to a rapid boil. Fill a large bowl with ice water. Add the diced potatoes to the boiling water and cook for six minutes before draining and plunging into the the ice water to stop the cooking process. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add the carrot and onion. Cook until onion is almost transparent. Add the minced garlic and cook until transparent. Drain the par-boiled potatoes before adding them to the skillet. Add the salt, paprika, turmeric and curry powder. Mix in the cooked peas and cook over medium heat until the potatoes are tender. Gradually add between 3 to 6 tablespoons of water, as needed, to keep the mixture from sticking to the pan.

Add coconut milk, lemon juice, and nutritional yeast. Use a fork to mash ⅓-1/2 of the potatoes – once mixed, the mixture should clump together. Continue cooking until the mixture is quite thick and stiff. Taste and adjust seasonings to suit your preference (salt, coconut milk, and nutritional yeast, etc.) Set mixture aside.

step_4

To Fold and Fry the Samosas:

Place about one tablespoon of filling in the lower left quadrant of your spring roll wrapper.

Fold the lower left corner into the center point of the square, over the filling (take care to keep the filling enclosed in the fold.)

Fold the entire lower half up so that the bottom edge is now even with the top edge.

Fold the top left corner down, back over the filling and flush with the center.

Fold the triangle of folded filling once to the right.

Fold the triangle of folded filling to the right a second time, up and into a small triangle parcel. Heat a medium saucepan with 1 1/2″ of deep frying oil over medium-high heat. Once the oil is hot (the oil should be almost smoking hot), deep fry the samosas for 1 to 2 minutes per side, until the wrapper is a deep golden brown. Drain.

Notes Serve immediately with your favorite dipping sauces (chutneys, vegan yogurt based dips. hummus, hot sauce, etc.) For smooth samosas make sure to use hot frying oil. I found that the spring roll wrappers had a bubbly texture when cooked in cooler frying oil.

To fold, place about one tablespoon of filling in the lower left quadrant of your spring roll wrapper.

Fold the lower left corner into the center point of the square, over the filling (take care to keep the filling enclosed in the fold.)

Fold the entire lower half up so that the bottom edge is now even with the top edge.

Fold the top left corner down, back over the filling and flush with the center.

Fold the triangle of folded filling once to the right…

…And then a second time, up and into a small triangle parcel.

Step 1 out of 18

For the Vegetable Filling:

Step 2 out of 18

Bring a medium sized pot of water to a rapid boil. Fill a large bowl with ice water. Add the diced potatoes to the boiling water and cook for six minutes before draining and plunging into the the ice water to stop the cooking process. Set aside.

Step 3 out of 18

In a large skillet, heat olive oil over medium-high heat. Add the carrot and onion. Cook until onion is almost transparent. Add the minced garlic and cook until transparent. Drain the par-boiled potatoes before adding them to the skillet. Add the salt, paprika, turmeric and curry powder. Mix in the cooked peas and cook over medium heat until the potatoes are tender. Gradually add between 3 to 6 tablespoons of water, as needed, to keep the mixture from sticking to the pan.

Step 4 out of 18

Add coconut milk, lemon juice, and nutritional yeast. Use a fork to mash ⅓-1/2 of the potatoes – once mixed, the mixture should clump together. Continue cooking until the mixture is quite thick and stiff. Taste and adjust seasonings to suit your preference (salt, coconut milk, and nutritional yeast, etc.) Set mixture aside.
step_4

Step 5 out of 18

To Fold and Fry the Samosas:

Step 6 out of 18

Place about one tablespoon of filling in the lower left quadrant of your spring roll wrapper.

Step 7 out of 18

Fold the lower left corner into the center point of the square, over the filling (take care to keep the filling enclosed in the fold.)

Step 8 out of 18

Fold the entire lower half up so that the bottom edge is now even with the top edge.

Step 9 out of 18

Fold the top left corner down, back over the filling and flush with the center.

Step 10 out of 18

Fold the triangle of folded filling once to the right.

Step 11 out of 18

Fold the triangle of folded filling to the right a second time, up and into a small triangle parcel. Heat a medium saucepan with 1 1/2″ of deep frying oil over medium-high heat. Once the oil is hot (the oil should be almost smoking hot), deep fry the samosas for 1 to 2 minutes per side, until the wrapper is a deep golden brown. Drain.

Step 12 out of 18

Notes Serve immediately with your favorite dipping sauces (chutneys, vegan yogurt based dips. hummus, hot sauce, etc.) For smooth samosas make sure to use hot frying oil. I found that the spring roll wrappers had a bubbly texture when cooked in cooler frying oil.

Step 13 out of 18

To fold, place about one tablespoon of filling in the lower left quadrant of your spring roll wrapper.

Step 14 out of 18

Fold the lower left corner into the center point of the square, over the filling (take care to keep the filling enclosed in the fold.)

Step 15 out of 18

Fold the entire lower half up so that the bottom edge is now even with the top edge.

Step 16 out of 18

Fold the top left corner down, back over the filling and flush with the center.

Step 17 out of 18

Fold the triangle of folded filling once to the right…

Step 18 out of 18

…And then a second time, up and into a small triangle parcel.

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