A delightful twist on traditional samosas, these potato patties are infused with aromatic spices and pan-fried to golden perfection.
Peel and dice the potatoes, then place them in a large pot filled with water. Bring to a boil and cook until tender.
Cutting the potatoes into even pieces ensures they cook uniformly.
Drain the potatoes and mash them while still hot. Stir in the evaporated milk until smooth.
Mashing the potatoes while hot helps achieve a creamy texture.
Heat oil in a skillet and sauté the onion, garlic, and ginger until fragrant. Add the curry powder and peas, cooking briefly.
Cooking the spices releases their aroma and enhances their flavor.
Combine the mashed potatoes with the spice mix, beaten egg, and flour in a mixing bowl.
Ensure the mixture is well combined for consistent patties.
Shape the mixture into patties and coat them in breadcrumbs placed in a shallow dish.
Use wet hands to prevent the mixture from sticking while shaping.
Heat oil in a skillet and fry the patties until golden brown on both sides.
Cook the patties in batches to avoid overcrowding the skillet.
Serve the patties warm with your choice of dipping sauce.
Garnish with fresh cilantro for a pop of color and flavor.
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