Lamb patties

Lamb patties

By
From
Sri Lankan Flavours
Makes
8-10
Photographer
Craig Wood

Ingredients

Quantity Ingredient
2 potatoes, peeled and cut into quarters
2 tablespoons vegetable oil
1 onion, finely chopped
250g minced lamb
1 teaspoon crushed dried chilli or chilli flakes
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1/2 cup cabbage, chopped
1/2 cup leek, chopped
1 tablespoon lime or lemon juice

Pastry

Quantity Ingredient
2 cups plain flour
1/2 teaspoon salt
1/3 cup butter or ghee
1/2 cup iced water
1/2 teaspoon cumin seeds
1 egg, yolk only

Method

  1. Boil potatoes for 10 minutes or until soft. Drain off excess water and mash. Set aside.
  2. Heat the oil in a pan over medium heat. Add the onion and cook until golden brown – about 1 minute. Increase heat to high, add meat and brown it quickly – about 1 minute. Drain any excess liquid. Add the rest of the ingredients except the lime juice and cook for about 10 minutes, until leek and cabbage are cooked. Drain any excess liquid.
  3. Add the potatoes to the pan and mix thoroughly. Add lime or lemon juice and check for salt to taste. Set aside.
  4. Make pastry: rub flour, salt and butter together. Add water gradually until mixture forms a dough. Add cumin and knead for 3 minutes. Cover with plastic wrap and place in the fridge for 15–20 minutes to rest.
  5. Roll dough out until about 2 mm thick. Cut into circles slightly smaller than a saucer. Place a small ball of lamb filling in the middle, brush one end with egg yolk and fold pastry over. Press edge with a fork to seal.
  6. Cover a tray with cooking paper. Dust with flour. Arrange patties on the tray without touching each other. Leave in the fridge for at least 20 minutes. Deep-fry in batches for 5 minutes until golden brown.

Tip

  • You can make smaller patties if you are eating them as finger food.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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