Vegan Baked Samosa Cake with Mint and Tamarind Chutney

One of my favorite things to do is to take a traditional recipe and play around with it and reconfigure into something else (if you are a regular reader, you will know this).  There is nothing crazy or spectacular about this samosa transformation other than that is tastes spectacular!  By including the every so flavorful and mouthwatering chutneys are just a bonus....a bonus that you will want over and over again!  I am not kidding, you will want to eat the mint chutney with a fork and simply just drink the tamarind chutney.  Yes, they are simply that delicious!

By taking away the pastry element of the ever so popular Indian appetizer, and making it into a patty makes this a terrific main dish!  All you really do is hand mash the potatoes, add in flax eggs and veggies, season to perfection, then form into a patty with your hands.  Keep in mind, if you nail the spices, you have nailed the recipe!

 Vegan Baked Samosa Cake with Mint and Tamarind Chutney

Ingredients/Directions for SAMOSA CAKES:

1 Idaho potato

1 tbsp evoo

1 small yellow onion, diced

1 large carrot, peeled and diced

1/2 c frozen peas, thawed

1-2 green chilies, seeded and minced
1 garlic clove, minced

1 tbsp fresh ginger, minced

2 tsp ground coriander

2 tsp cumin

1 tsp turmeric

1 tsp smoked paprika

s+p to taste

2-3 tbsp chickpea flour (or flour of choice)

Preheat oven 400.

Peel and cut potato into cubes and boil in lightly salted water until potato is soft enough to cut through easily.  Drain potatoes and mash the potatoes by hand, using evoo if need be to moisten the potatoes.
In a saute pan, heat evoo on medium-high heat.  Add in onion, garlic, ginger, carrot and green chiles.  Saute for 3-5 minutes, or until carrots are soft.  Toss in peas and the seasonings.  Transfer to the bowl of mashed potatoes and mix until everything is combined.  Add in chickpea flour to make the consistency more firm and easier to combine patties. 
With your hands, combine about 1/3 cup of the mixture into patties.  Repeat until mixture is done.
Bake in oven for roughly 20 minutes, flipping once, halfway through.

Ingredients/Directions for the MINT CHUTNEY:

1 c mint leaves
1 tsp ground coriander
1 tsp cumin seeds
2 green onions, chopped
1-2 tbsp lemon juice
1 tbsp sugar
1 green chili, chopped and seeds removed
salt to taste

Place all ingredients in a blender and blend until smooth.  Add a bit of water if need be to blend more smoothly.

Ingredients/Directions for the TAMARIND CHUTNEY

1 tbsp evoo
1 tsp cumin seeds
1 tsp ground ginger
1 tsp fennel seeds
1/2 tbsp sugar
3 tbsp tamarind concentrate

 Heat evoo in small pot.  Saute cumin seeds and fennel seeds for about 2 minutes.  Add in remaining ingredients and bring to a boil.  Add in more sugar if need be.  Remove from heat, transfer to bowl and cool in refrigerator until ready to serve.