Potato Patties – Meat and Vegetable

Rate this recipe

Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 lb potatoes, boiled until soft enough to mash
  • Ajiwan seeds
  • 2 eggs
  • ½ tsp salt
  • Chilli powder to taste
  • 2 cups fine semolina
  • Oil to fry the patties

For meat filling

  • ½ lb fat-free minced beef
  • 2 green chillies, chopped finely
  • Juice of half a lemon
  • 1 tsp ginger/garlic mix
  • 1 bunch fresh coriander, chopped
  • ¾ tsp garam masala
  • 4 spring onions, chopped finely
  • Salt to taste

For vegetable filling

  • 1 cup frozen mixed vegetables
  • ½ tsp cumin seeds
  • ½ tsp chilli powder
  • ½ tsp amchar (a sour powder made from unripe mangoes)
  • 1 tbsp sunflower oil
  • 1 tsp crushed garlic
  • Pinch of asafoetida
  • Salt to taste


  • Mash the potatoes with the spices and salt.

Meat filling

  • Dry-fry the meat in a non-stick pan, stirring all the time.
  • Take off the heat and mix in the other ingredients.
  • Cool.

Vegetable filling

  • Heat the oil and fry the cumin seeds for a minute.
  • Add all other ingredients and cook until vegetables are done and dry.
  • Cool.
  • All the above can be done a day ahead.
  • Take a palm-size lump of potato mix and flatten it in your hand.
  • Place a teaspoon of filling and carefully enclose it to make a sausage or round shape.
  • Beat eggs and season.
  • In a flat plate have some semolina ready.
  • Dip the patties in egg, then semolina to cover completely.
  • Fry these in about an inch of hot oil, turning over frequently until a lovely brown.