Go Back
–+ servings
Print

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
Servings 4
Author Phoebe Lapine

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 4g