Sri Lankan Style Egg Patties

2026 Aug 28

Sri Lankan style Egg Patties

These Sri Lankan style egg patties are packed with a spicy, flavourful potato filling and a surprise piece of boiled egg, all wrapped in a golden, flaky pastry. Perfect for tea time, parties or whenever a craving hits.

Try it out with Aunty D!

Ingredients:

Dough:

• Flour – 2 cups 
• Salt – 1 tsp
• Sugar – 1 tbsp
• MeadowLea Fat Spread – 50g
• Ice Cold Water – 75ml

Filling:

• Oil – 2 tbsp
• Fennel Seeds – 1 tsp
• Ginger – Small Piece (Chopped)
• Curry Leaves – a sprig
• Rampe
• Green Chilli – 1 (Chopped)
• Onion – 1 Medium (Chopped)
• Turmeric Powder – 1/4 tsp
• Pepper Powder – 1 tbsp
• Chilli Flakes – 1/2 tsp
• Cumin Powder – 1/2 tsp
• Salt – 1/2 tsp
• Carrot – 1 Small
• Potato – 250g (Boiled)
• Leeks – Small Piece
• 5 Eggs – Boiled
• Fortune Oil – To Fry 

Method: 

Dough –

1. In a bowl, combine the flour, salt, sugar and MeadowLea Fat Spread. Rub the fat spread into the flour until evenly mixed.
2. Gradually add the cold water and mix until a soft but firm dough forms. 
3. Cover the dough with plastic wrap and a clean kitchen towel and let it rest for 20 minutes.

Filling –

1. Heat the oil in a pan over medium heat. Add the fennel seeds, ginger, curry leaves, rampe, green chilli and onion. Cook until the onion softens.
2. Stir in the turmeric, pepper powder, chilli flakes, curry powder and salt.
3. Add the carrots and cook until they are tender. 
4. Mix in the boiled, mashed potatoes and stir until well combined. 
5. Fold in the leeks, then remove the pan from the heat and let the filling cool.

Eggs –

1. Boil the eggs for 15 minutes. Peel and cut each egg into quarters.

Assembling the Patties –

1. Divide the rested dough into small, equal-sized balls. Cover them with plastic wrap and let them rest for another 5 minutes.
2. Lightly dust each ball with flour and roll it into a thin round sheet. 
3. Place the dough on a pattie cutter. Spoon some of the filling onto one side, then place a quarter of a boiled egg on top. Fold the cutter closed to seal the edges, then remove the pattie.
4. Repeat with the remaining dough and filling.

Cooking –

1. Heat oil over medium heat. Fry the patties in batches until they are golden brown and crisp on both sides. 

Crispy on the outside, spicy and flavourful on the inside, these Egg Patties are best enjoyed hot with a cup of hot ginger tea. Simple, delicious and perfect for sharing!