Sri Lankan Patties

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• 4 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup margarine
• 1/2 lime, juice of
• 1 1/4 cups cold water, as needed
• 1 piece fresh ginger
• 2 garlic cloves
• 1/2 lb potato, boiled and skins removed
• 400 g canned salmon (canned fish)
• 1 onion
• 1 tablespoon vegetable oil
• 1/2 teaspoon curry powder (optional)
• 1/2 teaspoon chili powder (optional)
• 10 curry leaves (optional)
• salt
• pepper

Recipe

• 1 in a medium bowl, stir together the flour and salt.
• 2 rub in the margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
• 3 add the lime juice.
• 4 add water a few tablespoons at a time, until the mixture forms a ball.
• 5 pat into a ball, and flatten slightly.
• 6 wrap in plastic wrap and refrigerate for 1 hour.
• 7 making the filling: **vegetarian recipe**.
• 8 mash the potatoes into tiny pieces.
• 9 finely chop the leeks and carrots and onions.
• 10 stir fry the ginger and garlic paste then add the onions in oil in a pan for about 4-5mins under low heat.
• 11 add the curry leaves, the curry powder and chilly powder.
• 12 fry all for about 1 minute then add the vegetables and stir fry for a few more minutes.
• 13 add the potatoes.
• 14 add salt and pepper to taste. set aside.
• 15 make filling: **for fish recipe**.
• 16 mash the potatoes to small pieces, chop the onion.
• 17 flake the salmon/mackerel.
• 18 add oil on a pan, stir fry the ginger/garlic paste and then the onions, stir for 4-5 minutes under low heat.
• 19 add the curry powder and chilly powder.
• 20 fry for a minute, add the fish and stir fry for a few more minutes.
• 21 add the potatoes.
• 22 add salt and pepper to taste. set aside.
• 23 now make the patties.
• 24 dust some flour on a board and roll out the dough to about 1/8 inch thickness.
• 25 cut circles with a pastry cutter, or a can.
• 26 spoon some of the filling onto the center, and then fold into half-moon shapes.
• 27 wet the edges with a bit of water and seal edges by pressing with the folk.
• 28 deep fry till golden brown and serve hot.