Sri Lankan Fish Patties Recipe
Spicy mackerel and potatoes wrapped in flakey pastry and deep-fried
Calories:
Servings: people
Ingredients
Dough recipe
- 150 g All-purpose flour
- 50 g Butter Cold
- 1/2 tsp Salt
- 1 Egg yolk
- 62 g Water Tap water
- Oil For frying
Instructions
Filling recipe
- Firstly make the filling, filling recipe below
Dough
- In a bowl, place flour, egg, salt, butter, water and mix well until combined. ( Note you don't have to knead it, just needs to be incorporated well)
- Cover with a cling wrap and refrigerate for 30 mins
Assembling the patties
- Once rested, take it out of the fridge, Roll out the dough on a lightly floured surface until the dough is about 2 mm thick. To ensure the dough doesn’t stick to the surface, lightly dust the surface and flip the dough over halfway through rolling. See video for the folding method, as this will give a flakey dough.
- Cut 3 - 3.5 inch diameter circles using a pastry cutter or a round shaped object. . Re-roll the scraps and cut more pastry circles. You should get approximately 20 - 25 wrappers.
- Take a spoonful of the fish filling and Place it in the middle of the wrapper
- Apply water along the edge of the wrapper. Carefully fold over the other half press down to seal. Use your fingers to form a seal along the edge, and then use a fork to crimp the edges.
How to fry the patties
- Heat enough oil to deep fry the fish patties
- Once the oil is heated deep fry the patties in batches, making sure not to overcrowd the pan.
- The patties should be golden brown in colour on both side
- Take the patties off the fire and drain on a paper towel
- Serve warm
Video
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