Name: Sri Lankan mutton rolls
Total time: 45 min
Yield: Makes about 20 rolls
Ingredients: 650g (or other floury potatoes) Russet potatoes scrubbed; 300g lamb mince; 2 tbsp malt vinegar; ground to make 2 tsp black peppercorns; 1 litre vegetable oil; 2 onions finely chopped; 6 large mint leaves finely chopped; 2 small green chillies finely chopped; 125g plain flour; 2 eggs lightly beaten; 165g fine dried breadcrumbs

650g (or other floury potatoes) Russet potatoes
scrubbed
300g lamb mince
2 tbsp malt vinegar
ground to make 2 tsp black peppercorns
1 litre vegetable oil
2 onions
finely chopped
6 large mint leaves
finely chopped
2 small green chillies
finely chopped
125g plain flour
2 eggs
lightly beaten
165g fine dried breadcrumbs

Method

step 1
Put the whole potatoes in a large pan, cover with lightly salted water and simmer until tender. Drain. When cool enough to handle, peel and coarsely mash the potatoes. Meanwhile, combine the lamb, vinegar, pepper and 1 tsp of salt in a bowl, and set aside for 10 minutes.
step 2
Heat 2 tsp of the oil in a heavy-based frying pan over high heat, and cook the lamb mixture for 8 minutes, stirring regularly and breaking up the mince, until most of the liquid has evaporated. Add the onions, mint and chillies, and cook, stirring continuously, for 5 minutes. Remove to a sieve to drain any excess liquid.
step 3
Using a lightly oiled banana leaf or baking paper, put a heaped tbsp of potato mash in the centre and flatten into a rectangle about 8cm x 10cm. Put 2 tsp of mince along the centre and, starting at one long side, roll up tightly and put on a tray lined with baking paper. Chill for 30 minutes, then carefully remove the wrapping from the rolls. Dust each roll in the flour, then dip in the egg and coat with breadcrumbs.
step 4
Heat the remaining oil in a deep-fryer or large heavy-based pan to 180C or until a cube of bread browns in 30 seconds. Deep-fry the rolls in batches until they are crisp and golden, then drain on kitchen paper and serve hot or cold.