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Sri Lankan Fish Patties
Crispy, golden-brown patties with a savory and slightly spicy fish and potato filling, encased in a tender pastry. These are a popular snack or appetizer in Sri Lanka, perfect with afternoon tea or as a party food.
🧂 Ingredienti
- 350 g Potatoes(boiled and mashed)
- 150 g Canned mackerel(drained and mashed (bones removed))
- 1 small Onion(finely chopped)
- 3 cloves Garlic(finely chopped)
- 3 Green chilies(finely chopped)
- 2 tsp Curry powder
- 1 tsp Chili powder
- 2 tsp Black pepper
- 1 tsp Salt(plus more to taste)
- 1 tbsp Cooking oil(for filling)
- 235 g Plain flour(for dough)
- 100 g Butter(cold, cubed, for dough)
- 1 Egg yolk(for dough)
- 5 tbsp Cold water(for dough)
- Vegetable oil(for deep-frying)
👨🍳 Istruzioni
- 1
Prepare the filling: Heat 1 tbsp cooking oil in a saucepan over medium heat. Add chopped onion, garlic, and green chilies. Sauté until softened, about 3-4 minutes.
- 2
Add curry powder, chili powder, black pepper, and salt. Stir and cook for 1 minute until fragrant.
- 3
Add the mashed canned fish and cook for 2 minutes, stirring to combine with the spices.
- 4
Add the mashed potatoes to the pan. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool completely.
- 5
Prepare the dough: In a large bowl, combine flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Avoid overmixing.
💡 Consigli Professionali: Keep the butter cold for a flaky pastry. - 6
Add the egg yolk and 1 tbsp of cold water. Mix with a fork, gradually adding more cold water, 1 tbsp at a time, until the dough just comes together into a ball. Do not overwork the dough.
💡 Consigli Professionali: The dough should be pliable but not sticky. - 7
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 8
Assemble the patties: Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles (approximately 3-4 inches in diameter).
💡 Consigli Professionali: Use a cookie cutter or a glass rim for uniform circles. - 9
Place a spoonful of the cooled fish filling onto one half of each dough circle. Lightly moisten the edges with water. Fold the other half of the dough over the filling to create a semi-circle. Crimp the edges with a fork to seal.
💡 Consigli Professionali: Ensure the filling is evenly distributed and not too close to the edges. - 10
Heat enough vegetable oil in a deep pan or wok for deep-frying (about 350°F/175°C). Carefully fry the patties in batches for 3-4 minutes per side, until golden brown and crispy.
💡 Consigli Professionali: Do not overcrowd the pan; fry in batches to maintain oil temperature. - 11
Remove the fried patties with a slotted spoon and drain on paper towels. Serve hot.
💡 Consigli Professionali: Best served fresh and warm.
💡 Consigli Professionali
- ✓Ensure the fish filling is completely cool before assembling the patties to prevent the dough from becoming soggy.
- ✓For a spicier filling, add more green chilies or chili powder.
- ✓If you don't have canned mackerel, cooked and flaked white fish can be used as a substitute.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add grated carrots or finely chopped bell peppers to the fish filling for added texture and flavor.
- Serve with a side of chili sauce or a simple tomato ketchup.