One of the most fun factors of ordering take out or eating in Indian restaurants is the savory appetizers that begin the meal. Samosa, pakoras and bhajis are amongst my favorites. Because these little delights are relatively time eating, I do not regularly discover the time to make them at home, but I assure you, it's nicely really worth the attempt, and for the maximum element, such savories are not hard to put together and serve up. There is nothing like reproducing some of India's best offerings on your own kitchen.
These mashed potato patties were prepared to accompany an essentially Indian themed meal. A popular snack or introduction to the main course, these little savories are also a fine accompaniment to a meal. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, stopping at just one is a challenge indeed. I served them up with urad dal tomato soup and some classic corn bread. As a condiment for the tikka, I made some fresh coriander chutney.
I adapted this recipe from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking 
Notes: You many have more filling than is need to fill all of the rounds. Store any remaining in the refrigerator and use as a condiment or just enjoy it by spoonfuls.
Other little savory bites you are sure to revel in from Lisa's Kitchen:
Baked Chickpea Kofta
Vegetarian Samosa Cakes with Tamarind Chutney
Chickpea Patties Smothered in Vegetable Gravy
Baked Quinoa Falafel
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