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Baked mashed potato cakes on black plate stacked with dipping sauce
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4 from 1 vote

Mashed Potato Samosa Patties (Aloo Tikki)

Vegan mashed potato samosa patties are oil-free, gluten-free and made with healthy plant-based ingredients like mashed potatoes, peas, and Indian spices for delicious aloo tikki potato pancakes.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan
Servings: 8
Calories: 107kcal
Author: Denise Perrault

Ingredients

  • 2 large potatoes 2 ½ cups diced, cut into 1-inch cubes, see notes 1 and 2
  • 1 cup frozen peas thawed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne pepper or black pepper
  • ½ teaspoon salt optional
  • 2 tablespoons lemon juice ½ fresh lemon
  • 1 small red onion chopped, ½ cup
  • 1-2 jalapenos deseeded and diced small
  • 1 tablespoon ginger minced or grated
  • 2 tablespoons fresh cilantro coriander, chopped
  • 2 tablespoons chickpea flour besan, gram flour
US Customary - Metric

Instructions

  • In a large pot, add the potatoes and cover them with water. Bring to a boil, then lower the heat and simmer the potatoes for 15-20 minutes until they are soft when pierced with a fork.
  • Drain the potatoes and run cold water over them to stop cooking.
  • Add the cooked potatoes, cumin, coriander, turmeric, garam masala, cayenne pepper, salt (if using), and lemon juice to a large bowl. Use a potato masher to mash the potatoes and combine the ingredients.
  • Add the peas to a colander and run hot water over them to thaw them.
  • Sprinkle 2 tablespoons of chickpea flour over the top and mix it into the potato mixture using a spoon or your hands.
  • Stir or knead in the thawed frozen peas, diced onions, jalapenos, ginger, garlic, and cilantro.
  • Check that the mixture is ready by forming a ball. If the ball crumbles apart, add more lemon juice. You need extra flour if the ball melts and spreads into your hand.
  • Use about ½ a cup of potato mixture to form about ½ an inch thick patties. Place the patties on a large tray or plate. Chill in the refrigerator for at least 30 minutes.
  • To bake, preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper and carefully transfer the potato cakes to the tray.
  • Bake the potato cakes for 10-15 minutes until the top browns. Flip the patties and bake for another 10 minutes until golden brown and crispy. 

Notes

  1. Peel thicker-skinned potatoes like Russets. Peeling isn't necessary for golden or thin-skinned potatoes.
  2. If you make this recipe with sweet potatoes, you may need to adjust the amount of chickpea flour. I recommend baking whole sweet potatoes or roasting diced potatoes because their moisture content is less than that of boiled or steamed potatoes.
  3. To air fry, be sure the potato patties are no more than ½ inch thick. Air fry for 5 minutes at 400 F (200 C). If necessary, fry for a few more minutes until they are brown. Flip, then fry for another 2-3 minutes until they are golden brown.
  4. Store baked potato patties in an airtight container for 5 days or freeze them, separated with parchment paper for 3 months.
  5. To reheat in the oven, cover potato patties with parchment paper or wrap them in aluminum foil so they don't get too brown. You can also reheat them in the microwave or air fryer. Reheat frozen patties in the oven.
  6. For appetizers, make mini-patties or balls and serve with your favorite dipping sauce. 

Nutrition

Calories: 107kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 211mg | Potassium: 485mg | Fiber: 4g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 25mg | Calcium: 27mg | Iron: 2mg