Kand pattice are perfect for a delicious family breakfast. They are very easy to prepare, which, together with their delicious sweet taste, makes them frequent guests at our table. From southern Mexico, Central America and South America, this edible root plant has spread throughout the world.
Today it is part of the Mediterranean diet, essential to accompany many dishes, including some wines. It is so nutritious that it is considered an ally against childhood malnutrition and an excellent mechanism to combat diabetes, stress and cardiovascular diseases. The best thing is that children love them and enjoy eating them while they are eating.
The best thing about these patties is that they are quite versatile, since the filling varies depending on each person's taste. Among the most popular are the cheese ones (sometimes with shrimp, corn or chicken).
Kand pattice is a very quick dish that you can prepare at home if you don't want to spend a lot of time in the kitchen, especially if you choose the fried option, since it takes very little time to make. This time we will teach you how to make some delicious Kand pattice with the classic purple yam filling and we will also tell you how to make them fried, so that you have a dish ready for lunch without much effort.
The dough for these kand pattice is very easy to prepare and you can even make it to make baked kand pattice, but since we are going to prepare them fried, it is necessary that when forming the mould you leave the dough thin enough so that the inside of it cooks, likewise it is also vital to take care of the temperature of the oil, which must be very hot and above 180°c.
The filling for our patties will be purple yam, and it also has a bit of chili that you can eliminate if you don't want your patties to have that spicy touch. To assemble this dish, use a moderate amount of filling, since if you add too much to the patties they will break. Also, try to seal the edges of the patties well so that the filling doesn't come out and cause accidents with the hot oil.
The inclusion of kand is a great success, since, on the one hand, it provides some creaminess, but also, it is soaked in the juice of the filling, acquiring all its flavor.
Ingredients:
2 purple yam
1 tbsp arrowroot flour
Oil
3 tbsp flour
2 green chillies
1 cup grated coconut
2 tbsp roasted peanuts
2 tbsp coriander leaves
1 tbsp sugar
1 tbsp lemon juice
10 cashew nuts
1 tbsp raisins
Salt to Taste
Recipe Method:
In a big bowl, combine boiled and mashed potatoes, chopped green chili, salt and arrowroot powder and mix well. Divide mixture into 10 equal portions, keep aside.
In another bowl mix together coconut, peanut, coriander leaves, green chillies, ginger, sugar, lemon juice, cashew nuts, raisins and salt. Divide into 10 equal portions, keep aside.
Flatten a portion of mixture in your palm and place one portion of the stuffing in the centre. Bring together the edges to seal stuffing and shape it into ball. Keep aside.
Repeat with the remaining mixture and stuffing to make pattice. Roll each ball in arrowroot flour until they are covered from all the sides.
Heat oil in frying pan on high heat, when oil gets hot enough for frying, reduce flame to medium. Gently place pattice in oil, fry them in small batches. Fry till its gets golden brown on all sides.
Drain on paper napkin. Serve hot with chilled yogurt, cilantro chutney or date tamarind chutney.
