Curry Mince Fat Cake Recipe

Prepare aromatic base

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5–6 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.

Spice and tomato

Stir in 2 teaspoons curry powder, 1 teaspoon ground cumin and 1 teaspoon ground coriander. Cook, stirring, 30–45 seconds to bloom the spices. Add 1 tablespoon tomato paste and cook 1 minute until it darkens slightly.

Brown the mince

Increase heat to medium-high and add 1 lb ground beef (or lamb). Break it up with a spoon and brown until no longer pink, about 6–8 minutes.

Add potatoes and stock

Add the peeled and diced small potato and stir to coat with spices. Pour in 1 cup stock and 1 teaspoon Worcestershire sauce. Bring to a simmer, reduce heat to medium-low, cover and cook 8–10 minutes until the potato is tender.

Finish filling

Stir in 1 cup frozen peas and cook 2–3 minutes until heated through. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and stir in 2 tablespoons chopped cilantro. Allow the filling to cool completely (at least 20–30 minutes) before using in dough so it doesn't melt the dough while frying.

Activate yeast

In a small bowl combine 1 cup warm water (about 105–115°F / 40–46°C), 1 teaspoon instant dry yeast and 1 tablespoon sugar. Stir and let sit 5–10 minutes until foamy. If it doesn't foam, yeast may be inactive—start again with fresh yeast.

Mix dough

In a large bowl whisk together 3 cups all-purpose flour and 1 teaspoon fine salt. Make a well in the center and add the foamy yeast mixture, 1 cup warm milk, 3 tablespoons melted cooled butter and 1 large beaten egg. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface (use the 1/4 cup flour for dusting as needed). Knead until smooth and elastic, about 6–8 minutes. Dough should be soft and slightly tacky but not sticky; add small additional flour pinches if needed.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 1 hour.

Portion dough

Punch dough down gently and turn out onto a floured surface. Divide into 12 equal pieces (about 60–70 g each). Roll each piece into a ball and flatten into a 4–5 inch round, keeping center slightly thicker than edges to hold filling.

Fill and seal

Place about 2–3 tablespoons (roughly 30–45 g) of cooled curry mince in the center of each dough round. Fold edges up and pinch or pleat to seal completely, making a tight seam. Gently flatten each stuffed ball slightly into a patty about 1/2 inch thick. If needed, chill sealed patties on a tray for 10–15 minutes to firm up.

Prepare oil and egg wash

Pour 3 cups vegetable oil into a deep, heavy-bottomed pot or deep fryer and heat to 350°F (175°C). In a small bowl whisk together 1 egg and 1 tablespoon milk for an optional wash (not required for frying but can give a slight sheen if brushing before frying).

Fry fat cakes

Working in batches to avoid overcrowding, carefully slide 3–4 stuffed patties into the hot oil. Fry, turning occasionally, until golden brown on both sides and cooked through, about 3–4 minutes per side (6–8 minutes total). Use a slotted spoon to transfer to a wire rack or paper towel–lined tray to drain. Maintain oil temperature between 325–350°F; adjust heat as needed.

Serve

Let fat cakes rest 2–3 minutes to cool slightly. Serve warm. These are excellent on their own or with chutney, hot sauce or a cooling yogurt dip.