Sri Lankan Patties

Ingredients

Ingredients for the dough

• 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

Ingredients for the filling

• 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

Directions

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   1. In a medium bowl, stir together the flour and salt.

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   2. Rub in the margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.

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   3. Add the lime juice.

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   4. Add water a few tablespoons at a time, until the mixture forms a ball.

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   5. Pat into a ball, and flatten slightly.

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   6. Wrap in plastic wrap and refrigerate for 1 hour.

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   Making the filling: **vegetarian recipe**.

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   1. Mash the potatoes into tiny pieces.

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   2. Finely chop the leeks and carrots and onions.

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    3. Stir fry the ginger& galic paste then add the onions in oil in a

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    pan for about 4-5mins under low heat.

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    4. Add the curry leaves, the curry powder and chilly powder.

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    5. Fry all for about 1 minute then add the vegetables and stir fry for a few

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    more minutes.

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    6. Add the potatoes.

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    7. Add salt and pepper to taste. Set aside.

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    Make filling: **for fish recipe**.

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    1. Mash the potatoes to small pieces, chop the onion.

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    2. Flake the salmon/mackeral.

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    3. Add oil on a pan, stir fry the ginger/garlic paste and then the onions, stir

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    for 4-5mins under low heat.

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    4. Add the curry powder and chilly powder.

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    5. Fry for a minute, add the fish and stir fry for a few more minutes.

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    6. Add the potatoes.

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    7. Add salt and pepper to taste. Set aside.

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    Now make the patties.

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    1. Dust some flour on a board and roll out the dough to about 1/8 inch thickness.

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    2. Cut circles with a pastry cutter, or a can.

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    3. Spoon some of the filling onto the center, and then fold into half-moon shapes.

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    4. Wet the edges with a bit of water and seal edges by pressing with the folk.

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    5. Deep fry till golden brown and serve hot.