Patra Vol-Au-Vents

INGREDIENTS

1 tin Supreme Patra, finely chopped
1 medium onion, finely chopped
⅓ cup oil
2 tbsp oil
1 tbsp Supreme Mustard Seeds
¼ cup Supreme Curry Leaves
1 tsp Supreme Garlic Paste
1 tsp Supreme Chilli Flakes
Salt to taste
½ tsp sugar
½ cup ketchup
Chopped coriander to garnish
18 pack medium vol-au-vents, baked per packet instructions

METHOD

Heat ⅓ cup oil in a large frying pan over medium-high heat. Add chopped Patra and fry until golden and slightly crisp. Remove from heat and in another pan heat 2 tbsp of oil. Add mustard seeds and cook until they start to splutter. Now add curry leaves and garlic paste and cook for 1 minute. Lower the heat and add patra and chopped onions and sauté until the onions slightly soften. Stir in ketchup, sugar, salt and chilli flakes. Spoon the mixture into baked vol au vents and garnish with chopped coriander. Can be served warm or cold.