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Potato & Pea Samosa Cakes from I Could Never Go Vegan

Kathy Hester
  • 2018 minutes
  • Serves 15

INGREDIENTS

tamarind sauce

3 tbsp

tamarind paste (from a jar, not a block)

1/3 cup

water

1/4 cup

agave syrup

1 tbsp

tamari (or soy sauce or liquid aminos)

1 tbsp

grated fresh ginger

Salt

samosa cakes

1/2 cup

vegetable broth, plus additional if needed

2 tsp

curry powder

1 tsp

cumin

1 tsp

ground ginger

1/2 tsp

paprika

1/2 tsp

ground cardamom

1/4

to 1/2 teaspoon cayenne pepper

2 tsp

extra virgin olive oil

1 tsp

mustard seeds

1/2

medium red onion, chopped small

2

garlic cloves, minced

1 lb

small golden potatoes, chopped small

1/2

red bell pepper, chopped small

1

carrot, chopped small

Salt and black pepper

1/2 cup

chickpea flour

1/2 cup

green peas (fresh or defrosted if frozen)

Olive oil spray