For the Patty Dough

• Combine the all-purpose flour and salt in a large mixing bowl.
• Add the cold, cubed butter to the flour. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. Work quickly to avoid warming the butter.
• Drizzle in the lime juice and 6 tablespoons of iced water.
• Gently mix with a fork, or your hands until the dough comes together. If the dough feels too dry, add more iced water, one tablespoon at a time, until it forms a cohesive but not sticky ball.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

For the Patty Filling

• In a saucepan of salted cold water, add potatoes and bring to the boil. Boil for 15 minutes until tender.
• Meanwhile, heat oil in a large frypan, over medium heat. Add the onion and sauté for 5 minutes until softened and translucent. Add the garlic and curry leaves, and cook a further 2-3 minutes, until fragrant.
• Stir in the pork mince, breaking it up with a spoon as it cooks. Cook for 10-15 minutes, until the pork is browned and cooked through.
• Add the cumin, coriander, chilli, salt and pepper. Mix well to evenly coat the pork with the spices.
• When the potatoes are tender, drains and place into a bowl. Mash until smooth.
• Add the mashed potatoes to the mince and mix thoroughly to combine.
• Pour in the coconut milk and cook for another 2–3 minutes, allowing the flavours to meld and the mixture to thicken slightly.
• Remove the filling from heat and let it cool completely before using.

For the TnT Sauce

• Char the tomatoes by placing whole tomatoes onto a rack placed over a flame or hot coals. Turn occasionally to ensure even charring. Cook until the skins are blistered, blackened, and slightly soft. Remove and allow to cool slightly.
• Roughly chop the charred tomatoes, discarding any overly burnt skin, if desired.
• Add the chopped tomatoes to a saucepan over medium heat. Stir in the tamarind pulp, brown sugar, and salt.
• Cook the mixture for 10-15 minutes, stirring occasionally, until the tomatoes break down and the flavours meld. If the mixture becomes too thick, add a few tablespoons of water to loosen.
• Remove from heat and let the mixture cool slightly.
• Using a stick blender to blitz the sauce until smooth. Taste and adjust seasoning, adding more tamarind, sugar, or salt as needed.
• Pour the sauce into a clean, sterilised sauce bottle or a squeezy bottle, using a funnel.

For the Green Sauce

• Char the green chillies over an open flame or grill until their skin is blistered and slightly blackened. Set aside to cool, then remove the stems.
• To the canister of a stick blender add the mint, coriander, charred chillies, ginger, coconut milk, oil, lime juice, salt, sugar, and pepper. Blend until smooth and creamy.
• Taste and adjust the seasoning. Add more lime juice for extra tang, sugar to balance the flavours, or salt as needed.
• Pour the sauce into a clean, sterilised sauce bottle or a squeezy bottle, using a funnel.

For the Green Apple and Cucumber Salsa

• Combine the diced green apple, cucumber, and onion in a medium bowl.
• Drizzle with lime juice and sprinkle in the salt, sugar, and pepper.
• Toss everything together until well combined. Adjust lime juice, salt, and sugar to taste.
• Refrigerate until ready to serve.

For Spiced Yoghurt

• In a dry skillet over medium heat, toast the turmeric, cumin, and coriander for 1 minute or until aromatic.
• Remove from heat and let cool slightly.
• In a bowl, combine the Greek yogurt, toasted spices, paprika, cayenne, and salt. Mix well until smooth and creamy. Adjust seasoning to taste.
• Set aside in the fridge until ready to serve.

To Assemble the Patties

• Lightly flour a clean work surface and rolling pin. Roll the chilled dough to 2-3mm thickness.
• Using a 9-10mm diameter round cookie cutter, cut out circles. Re-roll any scraps to cut out additional circles.
• Place the circles on a tray lined with baking paper and cover them with a clean kitchen towel to prevent drying out.
• Place a 1 tablespoon of the cooled pork filling in the centre of each dough circle. Fold the circle in half to create a semi-circle, ensuring the edges meet.
• Dip your finger in a little bowl of water and wet the outside rim of the dough. Press the edges together gently to seal, then crimp them with a fork to create a decorative edge and further seal the patty.
• Arrange the filled patties on a tray and refrigerate them for 20 minutes to become firm - this helps them maintain their shape while frying.
• Heat oil in a deep saucepan or wok over medium heat until it is hot enough for frying. Test the oil by dropping a small piece of dough in; it should sizzle and rise to the surface.
• Gently place 4-5 patties into the hot oil, being careful not to overcrowd the pan.
• Fry the patties on each side until they are golden brown and crisp. Approximately 3 minutes each side
• Use a slotted spoon to remove the patties and drain them on a plate lined with paper towel.

To Serve

• Place the salsa in a serving bowl and garnish with coriander. Using a flat spatula, gently smash the patties to create a rustic, broken texture.
• Spread a generous dollop of the spiced yogurt on the bottom of the serving dish and add the smashed patties on top.
• Drizzle with the TnT and Green sauce. Spoon the green apple and cucumber salsa on top and eat immediately.