Let’s Try To Make Sri Lankan Tea Time Snack Fish Patties – By Malsha – eLanka
The recipe is for making delicious fish patties with a flavorful filling. Here’s the step-by-step process to make the patties:
Ingredients:
For the dough:
- 235 grams all-purpose flour
- 100 grams cold butter
- 1 egg yolk
- 1 teaspoon salt
- 5 tablespoons cold water
For the filling:
- 250 grams canned fish (mashed)
- 1 carrot (grated)
- 350 grams potato (boiled and mashed)
- 1 teaspoon salt
- 3 green chillies (chopped)
- 1 onion (chopped)
- 3 garlic cloves (chopped)
- 2 teaspoons black pepper
- 2 teaspoons curry powder
- 1 teaspoon chilli powder
- 4 pandan leaves (2cm thin slices)
- 8 curry leaves
Directions:
To make the dough:
- In a large bowl, mix the flour and salt together. Add the cold butter and egg yolk. Using your fingertips, rub the butter and egg yolk into the flour until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.
- Gradually add cold water, one tablespoon at a time, and mix until the flour mixture comes together to form a ball. Be careful not to make the dough too watery. Cover the dough with cling film and refrigerate for about 30 minutes while you prepare the filling.
To make the filling: 3. Heat oil in a saucepan over medium heat. Once the oil is hot, add the chopped garlic, onion, curry leaves, and pandan leaves. Stir quickly.
- Add the curry powder and chilli powder to the pan and fry the spices with the onion mixture for about 2 minutes.
- Add the mashed canned fish to the pan and mix well. Cook for 2 minutes while stirring.
- Stir in the black pepper, grated carrot, and chopped green chillies. Cook for another minute.
- Finally, add the mashed potato and salt. Mix everything together and cook for 2 more minutes. Remove the pan from heat and let the filling cool while you work with the dough.
To make the patties:
8. Take the chilled dough and divide it into two pieces.
- Roll out one piece of dough into a thin sheet, about 1mm thick. Use a circle cutter (about 8cm in diameter) to cut circles from the dough sheet.
- Take one circle of dough and place a small spoonful of the fish mixture on one side of the circle, making sure to remove any curry leaves and pandan leaves from the filling.
- Moisten the inside border of the circle with water using your finger. Fold the other side of the dough over the filling, forming a semi-circle. Press the edges together firmly and use a fork to crimp the edges of the patties. Repeat this process with the remaining dough and filling.
- Heat oil in a heavy-bottomed pan over low to medium heat. Fry the patties for about 5 minutes or until both sides are light brown and crispy.
- Once the patties are cooked, remove them from the oil and place them on a paper towel to remove any excess oil.
- Serve the patties warm with tomato ketchup, and enjoy with a cup of tea!
Note: You can shape any leftover dough slices into balls, flatten them out, and cut them to make more patties. Waste no dough!
