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Jamaican meat patties with coriander, lime & chilli yoghurt

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender.
  • Add the curry powder, mix well and briefly cook to toast.
  • Then add the potatoes and stir to coat well, before adding the mince. Mix well and briefly cook, stirring and mashing as you do so.
  • Add the tomatoes with a generous amount of seasonings, ½ cup stock and the thyme. Mix well and cook for about 20-30 mins until the potatoes are tender and the sauce is thick and fragrant, stirring now and again and adding a little more stock if needed. Remove from the heat and set aside to cool a little.
  • When ready, heat the vegie oil to 180°C in a deep fryer, wok or deep pot and cut 4 rounds in each pastry sheet.
  • Spoon a decent amount of the meat mixture in the centre of each pastry round, leaving an edge. Place another round on top and crimp the edges very well. Then deep fry the patties until golden on both sides. Drain both sides well on kitchen paper towels.
  • At the same time, combine the yoghurt, chilli and coriander with a good squeeze of lime juice.
  • Serve the patties with the sauce in a small bowl alongside.

Ingredients

  • olive oil
  • 1 large onion, chopped
  • 2 plump garlic cloves, crushed
  • 2 tspn curry powder
  • 1 heaped tspn chilli paste
  • 3 chats (baby potatoes), peeled & diced
  • 500 gm minced beef
  • ½ can diced tomatoes
  • sea salt & freshly ground pepper
  • ½-1 cup chicken stock
  • 2 fresh thyme sprigs
  • 4 puff pastry sheets
  • 3-4 vegetable oil
  • ½ cup Greek yoghurt
  • 1 small red chilli, seeded & finely sliced
  • 2 tbsp chopped fresh coriander
  • ½ lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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