Potato Recipes

Vegetable Patties Recipe

Whether you’re looking for delicious meat-free Monday recipes or new easy dinner ideas, give these authentic Sri Lankan patties a try. They’re delicious hot or cold, served as part of a curry night or a picnic, and a great recipe to get kids cooking.

Recipe and image from Hidden Kitchens of Sri Lanka by Bree Hutchins, Published by Murdoch Books, RRP: $49.99

Sri Lankan patties are unlike the ones I’m used to; these are deep-fried pastry parcels filled with curried vegetables, similar to a samosa. Vigneshwaran wrapped up a few patties for me to eat on the drive back to Jaffna, but we only made it down the road before they were all gone.

Makes 32 


1 tablespoon coconut oil
200 g cabbage, thinly sliced
4 dried long red chillies, chopped
6 small pink Asian shallots, finely chopped
1 teaspoon fennel seeds
1 teaspoon roasted chilli powder
1/2 teaspoon ground turmeric
1 sprig curry leaves, leaves picked and roughly chopped
6 cm piece rampe (pandanus) leaf, chopped
1 teaspoon salt, dissolved in 1 tablespoon warm water
1 kg potatoes, boiled, peeled and mashed
vegetable oil, for deep-frying

600 g (4 cups) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 tablespoon coconut oil, plus 2 tablespoons extra
250 ml (1 cup) full-cream milk


1. To make the filling, heat the coconut oil in a wok or deep frying pan over medium heat. Add the cabbage, dried chillies, shallots, fennel seeds, chilli powder, turmeric, curry leaves and rampe; cook for 5 minutes, or until the shallots are golden brown. Add the salty water and remove from the heat. Stir in the mashed potato until well combined. Set aside to cool to room temperature.

2. To make the dough, sift the flour, bicarbonate of soda and salt into a bowl. Using your hands, mix in the coconut oil, then gradually add the milk, about 2 tablespoons at a time. Continue to work the dough until it is soft and pliable; you may need to add a little water (up to 4 tablespoons). Shape the dough into a large ball and rub with a little extra coconut oil.

3. Roll out half the dough on a lightly floured surface to 3 mm thick. Cut out 10 cm  circles with a pastry cutter or glass. Spoon a heaped tablespoon of the filling into the centre of each circle and fold in half. Use your fingers to press the edges together, brushing the edge of the dough with a little water if necessary. Re-roll the offcuts and use as well. Repeat with the remaining dough.

4. Fill a wok one-third full of oil and heat to approximately 180°C (a cube of bread dropped into the oil will brown in 15 seconds). Deep-fry the patties in batches for 2–3 minutes until crisp and golden, turning them over halfway through cooking time. Remove with a slotted spoon and drain on paper towel. Serve hot or cold.


What’s your favourite meat-free Monday recipe? Share them in the comments!


Scott Conant’s Famous Tomato Basil Spaghetti Recipe

In New York for Fashion Week I popped into celebrity chef Scott Conant’s West Village restaurant Scarpetta for a plate of his (in)famous tomato basil pasta. It’s so good and so easy (and makes the most of late summer tomatoes and basil) I had to share the recipe with you!


1/2 cup plus 2 tablespoons extra-virgin olive oil

30 fresh plum tomatoes, peeled and seeds


Freshly ground black pepper

1 teaspoon red-pepper flakes

1 1/2 pounds dried spaghetti

1 tablespoon butter

24 basil leaves, cut into a fine chiffonade

1/4 cup freshly grated Parmigiano-Reggiano

1. To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about five tomatoes in the pot and cook, let boil for about 15 seconds, and then promptly move them to the waiting ice water. (Do this with the remaining tomatoes.) Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.

2. To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until quite hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper. (Conant says, “I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.”)

3. Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. (You can make the sauce, which yields about 3 cups, ahead of time. Refrigerate it for up to 2 days or freeze it for longer storage.)

4. To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Take the pan off of the heat and toss the butter, basil, and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.

What’s your all-time favourite pasta recipe.

Meat Free Monday: Best-Ever Pasta Salad

Give your usual pasta salad a tasty twist with a dollop of your favourite relish, like zucchini pickle, and serve with lettuce leaves for a healthy lunch or easy vegetarian dinner.

Preparation time: 15 minutes Cooking time: 15 minutes

Serves 6-8


350g spiral or penne pasta

1 bunch asparagus, trimmed and cut into 5cm lengths

2/3 cup Anathoth Zucchini Pickle

1/3 cup whole egg mayonnaise

150g cherry tomatoes, halved

½ small red onion, sliced

1 ½ tablespoons chopped dill

salt and cracked black pepper

½ cup baby basil leaves, to serve

1 butter lettuce, to serve


1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and set aside to cool.

2. Blanch the asparagus for 1-2 minutes until tender, then plunge into iced water. Drain and set aside.

3. Place the Anathoth Zucchini Pickle in a bowl with the mayonnaise and ¼ cup water. Mix until fully combined. Cover and refrigerate until needed.

4. Toss together the cooled pasta with the asparagus, tomatoes, red onion, dill, salt and pepper.

5. To serve, fold the Zucchini Pickle dressing through the salad. Sprinkle with basil leaves and serve in butter lettuce cups.

6. Note: if travelling, keep the dressing separate and add to the salad just before serving.

Alternatives: this pasta salad also works well with slices of smoked salmon, canned tuna or chunks of leg ham.

What’s your favourite meat free dinner?

Reality bites!

Reality bites

Garlic Potatoes with Spicy Salsa Potatoes are versatile and nutritious. They can be baked, boiled, steamed, fried or mashed. This dish uses baked potatoes that are seasoned and baked again. Potatoes are a great source of potassium, fibre and complex carbohydrates. They may also help people with arthritis and rheumatism because they neutralise body acid.

  • 2 vine-ripened tomatoes, finely diced
  • 1 tablespoon fresh lemon juice
  • 1/2 small red chilli, seeded and finely chopped
  • 1/4 small red onion, finely chopped
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon salt
  • 4 large baked Desiree potatoes
  • Olive oil spray
  • Garlic powder
  • Cayenne pepper

Preheat oven to 200C. In a small bowl, mix tomatoes, lemon juice, chilli, onion, sugar and salt together. Set aside. Cut potatoes in half lengthwise. Scoop out potato flesh leaving 5mm-thick shells. Cut potato shells in half lengthwise. Place potato quarters onto a baking tray. Spray potatoes with olive oil spray. Sprinkle potatoes with garlic powder and cayenne pepper. Bake the potatoes for about 20 minutes or until they are golden brown and crispy. Serve hot with salsa. Makes 2-4 serves.

Lavash Pizza Lavash flat bread is available from large supermarkets and health food stores. This pizza is delicious and filling. It can be eaten hot or as a warm snack.

2 wholemeal lavash flat brads

  • 4 tablespoons tomato paste
  • Tabasco scauce to taste
  • 4 white mushrooms, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 ripe vine-ripened tomato, thinly sliced
  • 1 cup grated low-fat cheddar cheese


Preheat over to 220C. Line 2 baking trays with non-stick baking paper and top with flat breads. Spread the flat breads with the tomato paste. Sprinkle with Tabasco and top with mushrooms, onion, tomato slices and the grated cheese. Bake the pizza for about 8-10 minutes or until the cheese is golden brown. Cut pizza into quarters and serve at once. Makes 2 serves.