Vegetable Patties

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

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
Punkudutivu
Jaffna
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