Vegetable Patties

Name: Vegetable Patties
Yield: Makes 32
Cuisine: Sri Lanka
Ingredients: 1 sprig curry leaves, leaves picked and roughly chopped; 250 ml (9 fl oz/1 cup) full-cream milk; 1 tablespoon coconut oil*, plus 2 tablespoons extra; 1 kg (2 lb 4 oz) potatoes, boiled, peeled and mashed; 600 g (1 lb 5 oz/4 cups) plain flour; 1 teaspoon roasted chilli powder*; 1 teaspoon salt, dissolved in 1 tablespoon warm water; 6 small pink Asian shallots*, finely chopped; 4 dried long red chillies*, chopped; vegetable oil, for deep-frying; 6 cm (2½ inch) piece rampe (pandanus) leaf*, chopped; 1 teaspoon bicarbonate of soda; ½ teaspoon ground turmeric; 200 g (7 oz) cabbage, thinly sliced; 1 teaspoon salt; 1 teaspoon fennel seeds; 1 tablespoon coconut oil*

Preparation info

Makes
32

Difficulty
Medium

Appears in

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

About

Sri Lankan patties are unlike the ones I’m used to; these are deep-fried pastry parcels filled with curried vegetables, similar to a samosa. Vigneshwaran wrapped up a few patties for me to eat on the drive back to Jaffna, but we only made it down the road before they were all gone.

Ingredients

Filling

1 tablespoon coconut oil*
200 g (7 oz) cabbage,

Asia
Sri Lanka
Jaffna
Punkudutivu
Snack
Spicy
Vegetarian

Method

To make the filling, heat the coconut oil in a wok or deep frying pan over medium heat. Add the cabbage, dried chillies, shallots, fennel seeds, chilli powder, turmeric, curry leaves and rampe; cook for 5 minutes, or until the shallots are golden brown. Add the salty water and remove from the heat. Stir in the mashed potato until well combined. Set aside to cool to room tempera