Prakash K. Sivanathan, Niranjala M. Ellawala

Fish Patties

Name: Fish Patties
Yield: Makes 12
Cuisine: Portuguese
Ingredients: 250 g (9 oz) potatoes; 3 tbsp oil, plus 500 ml (17 fl oz/generous 2 cups) for deep-frying; 1 medium onion, finely chopped; 3 garlic cloves, finely chopped; 60 ml (2 fl oz/¼ cup) coconut milk; 1 egg yolk; 3 tbsp butter; ½ tsp salt; 300 g (10½ oz/2⅓ cups) plain (all-purpose) flour; juice of ½ lime; 2 tsp salt; 1 tbsp dill, finely chopped; 300 g (10½ oz) fresh tuna (steamed and flaked) or canned tuna (drained weight, broken into chunks); 300 g (10½ oz) fresh tuna (steamed and flaked) or canned tuna (drained weight, broken into chunks); 1 tsp ground black pepper; ¼ tsp ground cloves; ¼ tsp ground cinnamon; ½ tsp ground cumin; 1 tsp ground turmeric; 2.5 cm (1-inch) piece of ginger, peeled and finely chopped

Preparation info

Makes
12

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

These resemble pasties or dumplings, and are an incredibly popular snack. There’s a Portuguese influence at play: compare them to the very similar empanada.

Ingredients

For the filling

250 g (9 oz) potatoes
3 tbsp oil

Europe
Portugal
Sri Lanka
Snack
Fish course
Pescatarian

Method

Make the filling

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.

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.

Add the turmeric, cumin,