FLAKY | FISH APPETIZER
I know some of you might not be fish fans, but trust me, you’re missing out! Get ready to fall in love with Sri Lankan fish patties. These little flavor bombs are crispy on the outside, with a spicy, savory fish filling that’ll make your taste buds dance.
Packed with easy canned fish, chopped onions, green chilies, garlic, ginger, and mashed potatoes, these golden, crispy delights are spiced up with curry powder, ground fennel, mustard seeds, paprika, and cumin . Wrapped in a homemade pastry dough and fried to perfection, they’re the ultimate snack for any occasion.
You can find these gems at almost any food stall in Sri Lanka, but if you’re craving some right now, make this recipe! I guarantee they’ll be crispier, fresher, and even more delicious. One bite, and you’ll be hooked!
Fish Patties
- DOUGH
- 100 ml Coconut Milk
- 2 egg yolks
- 1 tsp Baking powder
- 400g Flour
- 1 tsp salt
- FILLING
- 1 canned mackerel (or any other fish of choice)
- 1 tsp of ghee
- 8-10 curry leaves, chopped
- 1 white onion, diced
- 2 green chilli, diced
- ½’’ knob of ginger, chopped
- 1 tsp fennel seed
- 1 tsp mustard seed
- 1 tbsp roasted curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp ground black pepper
- 2 boiled potatoes, mashed
- ½ juice from half a lime
- 2 eggs, beaten
Directions
- Prep the Dough: Combine milk, egg yolks, and baking powder in a bowl. Slowly whisk in flour and butter cubes.
- Use your hands to form the dough until the butter is fully incorporated and no chunks remain.
- Cover and let the dough rest for 30 minutes.
- Prepare the Filling: Drain and mash the canned chinchard.
- In a frying pan over medium heat, heat ghee and toss in chopped curry leaves, fennel seeds, and mustard seeds until fragrant.
- Add the mashed fish and remaining spices.
- Mix in the cooked mashed potato and ketchup.
- Let it simmer for a few more minutes, then remove from heat.
- Once cooled to room temperature, squeeze in the juice of half a lime.
- Assemble the Patties: Knead the dough briefly to warm it up and then portion it into gold-sized balls.
- Roll each ball to about ⅛-inch thick discs with a rolling pin.
- Place a tablespoon of the fish filling in the center, fold the pastry disc in half, and press the seams tightly.
- Use a fork to create indentations and seal in the filling.
- Trim the edges with a knife and place the patties about an inch apart on a baking tray.
- Bake: Whisk an egg and brush it over the tops of the patties.
- Bake in the oven at 350 degrees for 10 minutes.
- Flip the patties and bake for another 5 minutes or until golden brown.
