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Your Whole Family Will Want To Stuff Their Mouths With These Tasty Veggie Samosa-Inspired Patties

Science still can’t explain how samosas manage to pack so many flavors into such a small, kid-friendly package. These tasty patties are inspired by the classic appetizer.

Camp Kitchen · 4 months ago

  • cooking

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These patties are a take on the yummy samosa appetizers that EVERYONE orders when they visit their local Indian restaurant. Frozen peas and carrots add a pop of color and a bit of fiber to the recipe. You can eat them dipped in a bit of ketchup or on their own, but one thing’s certain: these will be a hit with everyone in the family.

Equipment You'll Need:


1 lb.

½ cup

Cooked Rice

1 cup

Defrosted Peas and Carrots


Green Onions, Thinly Sliced

1 tsp.

Coarse Kosher Salt

1 tsp.

Curry Powder


Eggs, Beaten

3-5 tsp.

Cooking Oil

For Serving

Organic Greek Plain Nonfat Yogurt

For Serving

Chopped Organic Cilantro

Step-by-Step Instructions:

1. Peel and chop the potatoes before adding them to a pot of cool water and generously season with salt. Bring to a boil and cook until the potatoes are tender — about 10-15 minutes.

2. Drain the potatoes and allow to steam dry for 5 minutes.

3. Add the potatoes to a large mixing bowl and mash. Add the rice, peas and carrots, green onions, salt, curry powder, and eggs — stirring to combine.

Potato and Veggie Samosa -1

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4. Pinch off a golf ball-sized amount of the potato mixture, rolling it into a tight ball. Add to a baking tray and press down slightly to make a patty shape. Continue until all the mixture is used up.

Potato and Veggie Samosa -2

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5. Heat a skillet over medium heat before adding a few teaspoons of oil. Add a few samosa patties at a time, being mindful not to crowd the pan. Cook on both sides for 3-4 minutes each, until golden brown.

Potato and Veggie Samosa -3

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6. Set cooked samosa patties to drain on a paper towel and sprinkle with a bit of salt.

Potato and Veggie Samosa -4

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Potato and Veggie Samosa -5

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