Kitchen Recipe
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Sri Lankan Fish Patties
Flaky, buttery pastry shaped into half-moons, stuffed with a spicy fish and potato filling, and deep-fried.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 15
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 15 servings
- flour
- butter
- water
- canned fish
- potatoes
- onion
- spices
- oil for frying
Equipment
- Rolling pin
- Deep fryer
Instructions
- 1
Make Pastry
Rub butter into flour until it resembles breadcrumbs. Add cold water to form a firm dough. Rest.
- 2
Make Filling
Prepare a spicy fish and potato mixture (same as fish rolls).
- 3
Cut & Fill
Roll dough thin. Cut into circles. Place filling in the center, fold over into a half-moon, and crimp edges with a fork.
- 4
Fry
Deep fry in hot oil until the pastry is golden, flaky, and crispy.
Cooking Tips
- Keep the dough cold to ensure a flaky crust.
- Do not overfill the patties or they will burst in the oil.
Variations
- Baked Patties: Brush with egg wash and bake instead of frying.
- Chicken Patties: Use minced chicken instead of fish.
Chef's Notes & Storage
- Patties are a staple at Sri Lankan bakeries.
Nutrition Estimate
210 calories · 7g protein · 22g carbs · 11g fat · 1g fiber per serving
