Scrumptious Samosa Potato Cakes

I LOVE Indian food and Samosas are right up there with my all-time favourites. They tick every box for me. This recipe is minus the pastry, but I promise you won't miss it. These scrumptious little gems are so tasty, and the spicy salad complements them perfectly. Healthy decadence...it doesn't get any better!!

INGREDIENTS

Potato Cakes

• 1kg potatoes (I use Agrias)
• 1 Tablespoon olive oil
• 1/2 red onion (diced finely)
• 1 teaspoon ground cumin
• 1 teaspoon mustard seeds
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 garlic clove (minced)
• 1/2 cup peas
• 2-3 Tablespoons butter or Olivani
• 2 Tablespoons coriander (chopped)
• Salt and pepper to taste
• 1/2 cup gluten free flour

Tomato Cucumber Salad

• 2 tomatoes (deseeded and diced)
• 1/2 red onion (diced finely)
• 1/2 teaspoon ground cumin
• 1-2 garlic cloves (minced)
• 2 Tablespoons coriander (chopped)
• 1/2 red chilli (finely chopped, no seeds if you dont like it hot)
• 1 Tablespoon white vinegar
• Salt and pepper to taste
• 120g bag salad leaves of your choice

METHOD

• Wash potatoes and put into pot salted water and bring to the boil. Peel them first if you prefer.
• Boil for 20-25 minutes until tender.
• Make the salad by combining all the ingredients in a bowl and toss well. Cover and chill in the fridge until ready to serve.
• Remove potatoes from the heat and drain well. Mash them using the butter or Olivani leaving a few lumps for texture.
• Fry the onions in the olive oil for 1-2 minutes until translucent.
• Add the spices and fry for a minute, then add the peas. 
• Add the onion mixture to the mashed potatoes.
• Form into round patty shapes and dip both sides in the flour.
• Heat oil in a large frypan.
• Fry for 2-3 minutes each side until golden brown and crunchy. Drain on a paper towel and serve with the yummy tomato cucumber salad.
• You are seriously going to love this!!! Great as leftovers too!