Pate Kòde (Fried Haitian Patties)

July 31, 2018

1 hour 30 minutes

easy

Pate Kode can be placed in the Fritay category (not sure what Fritay is find out here). Delicious crust with your choice of fillings which include hot dogs and eggs, smoked herring with eggs, chicken and cabbage etc etc; the possibilities are endless when it comes to fillings for these patties you basically put whatever you want in em. Of course I chose to share the most popular one with you all which is hot dogs and eggs but I also chose to share a different filling which is chicken and cabbage.

I practiced making this so much and I’m very confident that my dough recipe is fool proof if you follow my instructions carefully!! After making and kneading the dough I made 8 balls and rolled each out using my heavy duty marble rolling pin (you don’t have to use a marble one, use what you have). I used parchment paper to separate the disc after rolling them out.

When filling the patties you will have to use your judgement on how much of the filling should go into each patty. Keep in mind that each filling is enough for 4 patties so you ration it out accordingly.

These patties may seem hard to make but please don’t be intimidated. Try my simple recipe and you’ll be glad you did.

Watch me make Pate Kòde here:

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Ingredients

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	Dough:
	2 cups flour
	1 teaspoon baking powder
	½ teaspoon salt
	½ cup + 2 tablespoons cold water
	½ teaspoon bouillon base or half crushed bouillon cube
	Chicken, Cabbage and Eggs Filling:
	1 chicken thigh
	½ a lime or lemon, juice reserved
	1 tablespoon epis
	1 tablespoon reserved liquid from chicken
	¼ teaspoon salt
	⅛ teaspoon garlic powder
	⅛ teaspoon onion powder
	⅛ teaspoon dried thyme
	Pinch of black pepper
	1 clove
	1 cup shredded cabbage
	1 hard boiled egg, diced
	1 tablespoon oil
	¼ cup onions, sliced
	½ hot pepper, diced (optional)
	Hotdogs and Eggs Filling:
	1 Hotdog, sliced into 4 strips and diced
	1 hard boiled egg, diced
	1 tablespoon oil
	1 tablespoon epis
	¼ cup onions, sliced
	½ hot pepper, diced (optional)
	⅛ teaspoon garlic powder
	⅛ teaspoon onion powder
	⅛ teaspoon dried thyme
	Pinch of black pepper

Directions

Dough:

In a small bowl add water, chicken bouillon base and mix until base is dissolved in water.

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Sift flour into a medium bowl then add baking powder, salt and mix well to combine.

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Add water mixture to flour using a spoon to mix until a dough forms. Using your hands begin kneading the dough until it is not sticky then turn dough onto the countertop and continue kneading.

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Form dough into a log, cut in half then cut each half into 4 pieces to make 8 pieces. Roll each into a ball and using a rolling pin roll each out, separating them with parchment paper until you’re ready to form patties.

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Chicken, Cabbage and Eggs filling:

Bring about 2 cups of water to a boil and set aside. Rub lime half all over chicken thigh. Pour boiled water over it and let sit for about 30-45 seconds and discard water. Pour the reserved lime juice, clove, and epis over chicken and let marinate for at least an hour.

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Boil chicken in two cups of water for about 25-30 minutes. Once cooked set aside 1 tablespoon of liquid, remove chicken and allow it to cool. Shred chicken and set aside.

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On a low to medium heat add oil to a small skillet then add chicken, sautée for about a minute then add onions and hot pepper; continue sautéing for 2 minutes.

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Add dry seasoning, cabbage, reserved liquid and continue sautéing for another minute. Turn heat off and mix in diced eggs. Pour filling into a bowl and set aside.

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Add about ⅛ cup filling to half of the rolled-out flour disc, fold another half over to cover the filling, roll edges, or press with a fork to seal patties.

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10.

Add about 1-1 ½ cup of oil to frying pan on medium to high heat. When oil is hot gently place patties in pan and fry on each side until golden brown. Place on a plate lined with a paper towel and serve while hot!!

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11.

Hotdogs and Eggs Filling:

On low to medium heat add oil and epis to a small skillet then add hotdogs, sautée for about a minute then add onions and hot pepper; continue sautéing for 2 minutes.

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12.

Add dry seasoning, mix for about a minute then turn the heat off and mix in diced eggs. Pour filling into a bowl and set aside.

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13.

Add about 1 ½ tablespoon of filling to half of the rolled-out flour disc, fold another half over to cover filling roll edges, or press with a fork to seal patties.

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14.

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