Samosa-Style Leftover Mashed Potato Cakes with Ginger-Scallion Yogurt
If you're looking for leftover mashed potato recipes, this version with Indian spices is a great makeover that tastes like a crustless samosa. This recipe would also work well with mashed sweet potatoes. Just make sure they're slightly dried out so that the cakes are too soft. They'll be a little tricky to flip if they haven't formed a proper crust, but after a trip to the oven you'll have a firmer patty. You can also easily make a vegan version without the yogurt sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 tablespoon unrefined extra-virgin coconut oil or ghee, plus more for frying
- 1 bunch scallions, finely sliced, divided
- 3 teaspoons finely chopped fresh ginger root, divided
- 2 garlic cloves, minced
- 1 teaspoon mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon whole cumin seeds, or 1 teaspoon ground
- 3 cups mashed potatoes (see note)
- 1/2 cup frozen peas
- Sea salt
- 1/3 cup full-fat plain Greek yogurt
- 2 tablespoons lime juice
Preheat the oven to 400 degrees.
In a medium nonstock skillet, heat the oil. Saute half of the scallions, 2 teaspoons ginger, and the garlic, mustard seeds, turmeric, garam masala, and cumin until fragrant, 2 minutes. Transfer to a medium mixing bowl and fold in with the potatoes, peas and 1/2 teaspoon salt. Using an ice cream scoop, portion the potato mixture into a dozen two-inch patties.
Heat a thin layer of oil in a large skillet until it glistens. Add as many samosa patties as will fill (you will probably need to do two batches) and pan-fry until golden brown on both sides, about 2 to 3 minutes per side. Use two spatulas or a spatula and a spoon to help you flip them – they’ll be a little soft around the edges, so make sure you let a nice crust form on the first side before turning it. Transfer the samosa cakes to a parchment-lined baking sheet. Bake the patties for 10 minutes, until warm and crusty. Allow them to rest on the baking sheet until cool enough to touch (they will firm up).
Meanwhile, in a small blender or food processor, combine the reserved scallions with the remaining fresh ginger, yogurt, lime juice and 1/2 teaspoon salt. Puree until smooth, adding 1 tablespoon of water to thin it slightly, if desired. Transfer to a serving bowl.
Serve the samosa cakes warm with the ginger-scallion yogurt sauce for dipping.
If you don’t have mashed potatoes at the ready, peel and dice 3 pounds of russet potatoes, cover with a few inches of water in a medium stock pot and boil until tender. Drain, return to the pot, mash. Season to taste with salt and add a tablespoon or two of coconut oil, ghee, or butter and a splash of vegetable stock or water to get slightly creamy. This recipe tastes best with slightly dried out day-old potatoes, so don’t add too much liquid. Proceed with the recipe above.