Sri Lankan Fish Patties
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Makes: 12  Cooking Time: 25 minutes

INGREDIENTS

For the filling

  • 250 g (9 oz) potatoes
  • 3 tbsp plus 500 ml (17 fl oz/generous 2 cups) oil, for deep-frying   Buy
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2.5 cm (1 inch) piece of ginger, peeled and finely chopped
  • 1 tsp ground turmeric   Buy
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon   Buy
  • ¼ tsp ground cloves   Buy
  • 1 tsp ground black pepper   Buy
  • 300 g (10½ oz)canned tuna (drained weight, broken into chunks)   Buy
  • 1 tbsp dill, finely chopped
  • 2 tsp salt Buy
  • juice of ½ lime

For the pastry

  • 300 g (10½ oz/ 2⅓ cups) plain (all-purpose) flour   Buy
  • ½ tsp salt   Buy
  • 3 tbsp butter
  • 1 egg yolk   Buy
  • 60 ml (2 fl oz/¼ cup) coconut milk   Buy

INSTRUCTIONS

Make the filling

  1. Wash the potatoes and boil them with skins on for about 15 minutes until cooked. Take them off the heat and leave to cool. Then, peel off the skins and finely chop.
  2. Heat the oil in a medium saucepan over a low heat and sauté the onions, garlic and ginger, until the onions are soft and turning golden.
  3. Add the turmeric, cumin, cinnamon and ground cloves and pepper and stir well. Add the fish and dill, and cook for 3 minutes, stirring frequently.
  4. Add the potato and salt and mix well. Cook for another 2 minutes, stirring frequently. Squeeze in the lime and take the pan off the heat.

Make the pastry

  1. Mix the flour and salt together in a large bowl. Add the butter and rub it into the flour mixture until it turns into crumbs. Beat the egg yolk and mix it into the crumbs. Then gradually pour in the coconut milk while kneading the mixture into a soft, pliable dough. You may need to add a little extra flour or water to get the right consistency.
  2. Wrap the dough in clingfilm (plastic wrap) and chill in the fridge for 30 minutes.
  3. Break the dough in half and roll it out on a lightly floured surface until it is about ½ cm (¼ inch) thin. Use a pastry cutter to make six circles about 5–6 cm (2–2½ inches) in diameter.
  4. Put 1 tablespoon of the fish mixture on one of the pastry circles. Lightly beat the egg whites, then dip your finger in it and apply it along the edge of the pastry circle. Fold the pastry over to make a half-moon shape and gently press together to seal.
  5. Using a fork, press along the edge of the half circle so that the patty is well sealed, then put it on a tray. Repeat this process with the second batch of dough.
  6. Bring the 500 ml (17 fl oz/2 generous cups) of oil to boiling point in a deep saucepan, then reduce the heat to medium. Slide the patties into the pan in batches of five or six and deep-fry for about 3 minutes until golden brown, turning them as they cook. Remove with a slotted spoon and lay on kitchen towel to absorb the excess oil.
  7. Serve warm with tomato sauce.

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