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How to Make my Mum’s Healthy Sri Lankan Patties 

My mum has been making these delicious Sri Lankan patties for me as long as I can remember.  Patties are like an empanada or cornish pasty and is filled with a spicy potato mix, wrapped in pastry and deep fried.  Mum’s version is healthier because she bakes them instead.  Here’s how to make them….

Ingredients:

1 can of plain tuna in spring water

2 medium sized potatoes, boiled and roughly mashed 

1 cup of cabbage, thinly sliced

1 cup of grated carrots

1/4 red onion, finely chopped

3 slices of green chillies, finely chopped

2 slices of ginger, finely chopped

2 sprigs of curry leaves, leaves removed 

1/4 teaspoon of paprika

1/4 teaspoon turmeric

1/4 teaspoon cumin seeds

1/8 teaspoon chilli flakes

1 teaspoon of lemon juice

A dash of salt and pepper

A few sheets of short cut pastry (we prefer the 25% fat reduced version)

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Method:

Fry the ginger and curry leaves for 1 – 2 minutes on a medium heat.  Add the onions and green chillies and fry for another couple of minutes.

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Add the carrots, cabbage and spices and mix well.

Add the potatoes and cook for around 5 minutes.

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Add the tuna.

Add the lemon juice and salt and pepper to taste.

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Cut one sheet of pastry into 9 squares.

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Take one square and press it flat with a rolling pin.

Add around 1 and a half tablespoons of filling into the middle of the square.

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Wrap it up into any shape you like.  I like triangles.

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Use a fork to make a pretty design.

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Once you have used up all the filling, pop the patties into the oven at 190 degrees for around 20 minutes or until the pastry is golden brown.  You can put milk or egg wash on top but Mum doesn’t do this – they taste just as delicious without it.

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Take them out of the oven and let them cool for about 10 minutes before tucking into a delicious parcel of pastry packed with spicy potatoes and veggies.

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Mum’s patties are so delicious that I always ask her to make a second batch to take back to Sydney with me.   I used to take a second batch to Hong Kong when I lived there as well and I would make them last for an entire week.  They are seriously the best and I hope you try them!

 

Maadz xox

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