Monday, April 6, 2020 -
Print Edition

Not your average latkes: Samosa latkes

Every year around Rosh Hashana, the IJN comes with a Jewish calendar sponsored by King Soopers/City Market. As in past years, each month features a recipe that fits with that particular time of year. This year’s calendar features recipes from “Quick & Kosher” cook Jamie Geller, who always manages to find easy ways to spice up ordinary recipes, so by the end you’re serving something on the exotic side.

Her samosa latkes are no exception. Pairing two humble household ingredients – baking potatoes and frozen peas – and adding some Madras curry powder, Jamie transform the traditional potato latka into an Asian delicacy.

Jamie Geller's Samosa Latkes


  • 3 baking potatoes, peeled & shredded
  • 1 medium onion, medium dice
  • 10 oz. frozen peas, defrosted
  • 1/4 C matzah meal
  • 2 eggs, beaten
  • 1/2 tsp curry power (increase to taste)
  • 1 tsp kosher salt
  • cooking spray


  1. Preheat oven to 350ºF. Mix all the ingredients together except cooking spray. Spray cooking spray into a nonstick sauté pan. Shape batter into patties using a 1/4 C measure. Brown on each side. Remove to a sprayed baking sheet and finish cooking for 15-20 minutes, flipping halfway through.

Recipe Notes

These are great served with a sour cream or yogurt dip thickened with a bit of mayonnaise and spiced with curry powder.

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