Sri Lankan Style Fish Patties Recipe With Potatoesdeep Fry

SRI LANKAN STYLE FISH PATTIES RECIPE WITH POTATOES(DEEP FRY)

Steps:

• Take a bowl and add all-purpose flour, butter, salt, and cold water.
• Add the cold water little by little and knead the dough. Knead the dough for at least 10 minutes. The dough should be smooth and elastic but not sticky. Keep the dough aside for at least 1 hour before making the patties.
• Chop the onions and potatoes.
• Also, chop the curry leaves, green chilies, and garlic. Get ready with lime, chili powder, mustard seeds, turmeric powder, and salt.
• Open the can and take out all the fish chunks.
• Heat the oil and add mustard seeds, let it splutter. Then add the onion and fry them until soft and translucent. Now add curry leaves, green chilies, and garlic. Stir and fry them for 2 minutes under medium flame.
• Add potatoes and fry them for another 2 minutes under low flame. Stir occasionally to avoid burning.
• Now add the fish chunks, turmeric powder, chili powder, salt, and water.
• Mash the fish chunks a little and mix everything well. Cook covered under medium flame for 3 minutes.
• Now take off the lid and mash everything again. Cook uncovered under the low flame until all the water disappears. For me, it takes about 2 minutes. Finally, switch off the flame and add the lime juice. Give one last good mix.
• Get ready with all the things you need to make the patties.
• Take the floured surface with roller and patties cutter. Dust everything with the all-purpose flour. Now take a small ball from the dough and roll out that in the floured surface to a thin layer.
• Now put that thin layer on top of the patties cutter. Fill the curry using a spoon.
• At last, close and tighten the patties cutter. Take out the excess part of that thin layer and then open it.
• Do the same to as many patties as you want until the curry finish.
• Heat the oil in a deep fry wok and place the patties carefully. Fry them under medium flame until they turn to light brown.
• This is how to make the best and tasty Sri Lankan style fish patties recipe. Serve and enjoy this delicious snack with your family or friends.

SRI LANKAN FISH PATTIES RECIPE

Steps:

• Firstly make the filling, filling recipe below
• 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
• 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.
• 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

EMPANADA-STYLE SRI LANKAN FISH PATTIES WITH CURRY AïOLI

Steps:

• For the pastry, mix the flour and salt together in a large mixing bowl. Add the butter and rub into the flour until it's the texture of breadcrumbs. Mix the beaten egg yolk into the dough. Slowly pour in the coconut milk, kneading the dough until it just comes together. Add a little flour or water if needed. Wrap and chill for an hour.¼½
• Meanwhile, make the filling. Put a pan of water on to boil. Peel the potato and chop into 1cm cubes, then add to the pan and simmer over a medium heat for 10-12 mins until cooked through. Drain and leave to cool.
• Heat the 1 tbsp oil in a saucepan and cook the onion, garlic and ginger for 8 mins until golden. Add the spices and black pepper, stir and cook for 1 min, then add the fish and dill, and cook for another 2-3 mins. Add the potato and salt, and mix well, cooking for 2 mins. Take the pan off the heat, add the lime juice and leave to cool.
• Break the pastry in half and roll out each half, in turn, on a floured surface to a depth of 3mm. If you have one, use a 7cm pastry cutter to cut out eight circles from each sheet of pastry, re-rolling the pastry and cutting circles until it's all used up. There will be about 26-28 in total.
• Spoon 1 tsp of the fish mixture onto each of the pastry circles. Using a small pastry brush, brush some egg white along the edges of each of the pastry circles. Fold each one to make an empanada shape. Using a fork, press along the sides to ensure they are fully sealed.
• Pour 500ml oil into a saucepan making sure it's no more than two-thirds full, and heat to 180C, or until a little piece of pastry starts to sizzle. Carefully deep-fry the patties in small batches for 2-4 mins, turning halfway through until golden. Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
• Put all the ingredients for the aïoli in a mixing bowl, stir together and serve with the empanadas.

SRI LANKAN PATTIES

Steps:

• In a medium bowl, stir together the flour and salt.
• Rub in the margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
• Add the lime juice.
• Add water a few tablespoons at a time, until the mixture forms a ball.
• Pat into a ball, and flatten slightly.
• Wrap in plastic wrap and refrigerate for 1 hour.
• Making the filling: **vegetarian recipe**.
• Mash the potatoes into tiny pieces.
• Finely chop the leeks and carrots and onions.
• Stir fry the ginger and garlic paste then add the onions in oil in a pan for about 4-5mins under low heat.
• Add the curry leaves, the curry powder and chilly powder.
• Fry all for about 1 minute then add the vegetables and stir fry for a few more minutes.
• Add the potatoes.
• Add salt and pepper to taste. Set aside.
• Make filling: **for fish recipe**.
• Mash the potatoes to small pieces, chop the onion.
• Flake the salmon/mackerel.
• Add oil on a pan, stir fry the ginger/garlic paste and then the onions, stir for 4-5 minutes under low heat.
• Add the curry powder and chilly powder.
• Fry for a minute, add the fish and stir fry for a few more minutes.
• Add the potatoes.
• Add salt and pepper to taste. Set aside.
• Now make the patties.
• Dust some flour on a board and roll out the dough to about 1/8 inch thickness.
• Cut circles with a pastry cutter, or a can.
• Spoon some of the filling onto the center, and then fold into half-moon shapes.
• Wet the edges with a bit of water and seal edges by pressing with the folk.
• Deep fry till golden brown and serve hot.