Dry FruitĀ patties

March  8, 2016
1 Ratings
Photo by Panfusine
  • Makes 10
Author Notes

I don't think I ever repeat a recipe when it comes to potatoes. This version sounds rich and exotic, but in reality is rather simple and straight forward. I would serve it with yet another chutney made with guess what? dry fruits! (Date & Tamarind chutney) —Panfusine

What You'll Need
  • 4 large Russet potatoes
  • 9-10 dried Calymyrna Figs
  • 1/2 cup mix of risins, sour cherries and dried cranberries
  • 1/4 cup mix of poppy & sesame seeds, lightly toasted
  • 2 tablespoons Corn starch
  • 1 teaspoon Smoked Ancho chile powder
  • 1/4 teaspoon paprika
  • 1 pinch allspice
  • Salt to taste
  • Oil for Pan frying
  1. Boil the potatoes, peel and knead to a smooth 'dough, adding the corn starch and salt. Set Aside.
  2. Soak the figs and the assorted dried fruit in scalding hot water for 1/2 hour until soft, Drain and squeeze out excess liquid. Add to a food processor and process to a coarse paste. Add the toasted sesame/poppyseed blend , Paprika, Ancho chile powder, Allspice and salt to taste. Using a spatula fold the mix together to evenly disperse the sesame mix and the spices. Divide into 10 spheres
  3. Roughly divide the potato 'dough into 10 parts, roughly shape into a 'cup using the palm of your hands. Place one 'ball' of the fig filling in the center and cover completely. Gently flatten into a disk, making sure that the filling does not show through.
  4. Heat the Oil in a non stick skillet. Gently place the patties 2 or 3 at a time and fry each side for about 3-4 minutes until it turns golden brown. Flip over and fry the other side. Transfer onto a plate lined with kitchen towels to absorb any excess oil. Serve hot with your choice of Coriander/mint chutney ( and Sweet-sour date tamarind chutney (

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  • LeBec Fin
    LeBec Fin
  • Panfusine
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

2 Reviews

LeBec F. March 13, 2016
Ah, panfusine, you CLEVER girl, you! Love the whole idea of these, but they really do deserve a better name! After reading your recipe, and thinking of Indian potato patties i've had, I wondered if you had discarded the cumin/coriander/curry powder route as too typical a spicing for the dried fruit filling? I think it would be a neat surprise with the dried fruit flavors you have chosen! Wow, what an inspiring dish! Thx so much, and hats off!
Panfusine March 13, 2016
Lol, I agree with you on the name, my mind completely blanked out in that area!
i wanted the dry fruits and the toasted poppy and sesame to take center stage, and curry powder (and consequently its chief ingredients, the cumin-coriander mix)could easily over power. I was pondering vadouvan, but the garlic and fenugreek tasted 'Blech' in my head. which is why I decided to crush up some allspice and add that instead.