Sri Lankan Fish Patties with Curry Aioli

Name: Sri Lankan Fish Patties with Curry Aioli
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 28
Ingredients: 150 g canned mackerel or tuna, drained; 125 g potatoes; 1/2 red onion, finely chopped; 1 1/2 clove garlic, finely chopped; 1/2 fresh ginger, peeled and finely chopped; 300 g plain flour; 100 g unsalted butter, cold and cubed; 1 egg yolk, beaten; 1 egg white, beaten; 80 ml coconut milk; 515 ml rapeseed oil; 1/4 bunch dill, finely chopped; 1/4 lime juice; 1 small garlic clove, crushed; 1 tsp lemon juice; 1/2 tsp fine salt; 1/2 tsp turmeric; 1/4 tsp cumin; 1 pinch ground cinnamon; 1 pinch ground cloves; 1/2 tsp ground black pepper; 1/2 tsp curry powder; 4 tbsp mayonnaise

These crisp Sri Lankan fish patties are filled with a warmly spiced mixture of fish, potato, onion, and herbs, then deep-fried until golden. Served with a quick curry aioli, they make an excellent party snack, appetizer, or savory tea-time treat.

Servings28 Portions

Prep Time30 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

canned mackerel or tuna, drained
150 g
potatoes
125 g
red onion, finely chopped
0.5
garlic, finely chopped
0.5 clove
fresh ginger, peeled and finely chopped
0.5
plain flour
300 g
unsalted butter, cold and cubed
100 g
egg yolk, beaten
1
egg white, beaten
1
coconut milk
80 ml
rapeseed oil
515 ml
dill, finely chopped
0.3 bunch
lime juice
0.3
small garlic clove, crushed
1
lemon juice
1 tsp
fine salt
0.5 tsp
turmeric
0.5 tsp
cumin
0.3 tsp
ground cinnamon
1 pinch
ground cloves
1 pinch
ground black pepper
0.5 tsp
curry powder
0.5 tsp
mayonnaise
4 tbsp

Step-by-Step Instructions

Make the pastry: In a large bowl, whisk together the flour and salt. Rub in the cold butter until the mixture looks like fine breadcrumbs. Add the beaten egg yolk, then pour in the coconut milk a little at a time, mixing just until a dough forms. Knead briefly until smooth, adding a little extra flour or water only if needed. Wrap and chill for 1 hour.

Cook the potato filling base: Bring a small pan of water to a boil. Add the peeled, 1 cm diced potato and simmer for 10 to 12 minutes, or until tender. Drain well and let it cool slightly.

Make the filling: Heat 1 tbsp of the rapeseed oil in a saucepan over medium heat. Cook the red onion, garlic, and ginger for about 8 minutes until softened and lightly golden. Stir in the turmeric, cumin, cinnamon, cloves, and black pepper, and cook for 1 minute until fragrant.

Add the drained fish and chopped dill, then cook for 2 to 3 minutes, breaking the fish up gently. Stir in the cooked potato and salt, and cook for 2 more minutes until the filling is well combined. Remove from the heat, mix in the lime juice, and let the filling cool completely.