1 medium onion, diced
1 tsp salt (kosher)
1 tbsp oil
5 cloves garlic, finely chopped
1-2 chili peppers (to taste)
1 can chickpeas, drained and rinsed
1/4 cup lemon juice (or lime juice)
1 tbsp turmeric
3 tbsp Garam masala
1 tbsp cinnamon
1 tbsp paprika
3 cups day old mashed potatoes
1 1/2 cups cilantro, finely chopped
2 tbsp honey
On medium to high heat, sauté onions in oil until they become transparent. Add salt to onions to bring out natural sugars. Add garlic, chili and chickpeas. Sauté for 5 minutes.
Lower the temperature, then add lemon juice and all of the spices. Stir in mashed potatoes, cilantro and honey and cook for 5 minutes, making sure everything has been combined. Spread evenly on a baking sheet and place in the fridge to cool.
Remove from fridge. Take 3 large spoonfuls of the mixture and form a ball in your hands. Form the ball into a patty by pressing down on it evenly with your palm. Place patties on a baking sheet and return to fridge.
Makes 12 patties
Almond Cream Sauce
1 medium carrot, shredded
1 tbsp oil
1/4 tsp salt
4 tbsp sugar
500ml of 35% cream
1 cup sliced almonds
In a small saucepan, sauté the carrots in oil at medium heat. Add salt to bring out the natural sugars in the carrots. Add remaining ingredients and bring to a simmer. Cook for approximately 10 minutes or until the sauce thickens. Remove from heat.
Samosa Patties with Almond Cream Sauce
Preheat oven to 325F.
On medium to high temperature, heat 1 tbsp of oil in a large sauté pan. When oil gets to its smoking point, slowly add in samosa patties. Cook for approximately 2 minutes on each side, then place each patty on a baking sheet. Place the baking sheet in the oven for 5 minutes.
Take the patties out of the oven and place them directly onto a plate. Drizzle some savoury Almond Cream sauce on top and garnish plate with cilantro.
Tip: Serve as an appetizer or side dish for a meal. Patties can be sealed in a zip lock bag and frozen for a later date.