Fish Patties

 Fish Patties

Ingredients

For the pastry

• 250g all-purpose flour

• 2 tablespoons butter 

• ½ teaspoon salt 

• 5 ½ tablespoons cold water -(add more if required)

For the filling

• 150g boiled potatoes 

• 2 tablespoons oil 

• 2 cardamom pods 

• 2 cloves 

• 1 onion, chopped 

• 3 garlic cloves, chopped 

• 1 green chilly, chopped 

• 1 sprig of curry leaves, chopped 

• 1 teaspoon chilly flakes - as required 

• ½ teaspoon pepper 

• Salt to taste 

• ¼ teaspoon turmeric 

• 150g canned tuna 

• Lime/lemon juice - to taste 

• Oil for deep frying 

Method

 

• Peel the potato and cut it into cubes. Boil until fork-tender, then drain and set aside.

• Drain the brine or water from the tuna.

• In a bowl, combine flour, salt, and butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.

• Gradually add water, one tablespoon at a time, kneading until the dough comes together without being sticky.

• Wrap the dough in cling wrap and chill for 30 minutes.

• Mash the boiled potato and set aside.

• Heat oil in a large non-stick pan over medium-high heat.

• Add cardamom pods and cloves, cooking for 30 seconds to infuse the oil.

• Stir in the chopped onions and cook for 7 minutes, stirring frequently until golden.

• Add garlic, green chilli, and curry leaves, cooking for 2 minutes.

• Mix in chilli flakes, pepper, salt, and turmeric, cooking for another 30 seconds.

• Add the tuna, breaking it into small pieces as it cooks for 2-3 minutes.

• Squeeze in lime or lemon juice and stir to combine.

• Turn off the heat and mix in the mashed potato. Allow the filling to cool.

• Divide the pastry dough in half and roll out each portion to about 3mm thick. Lightly flour the surface if needed.

• Use a pastry cutter to cut out circles, re-rolling the dough as necessary until fully used.

• Dampen the edge of half the pastry circles with water.

• Place a spoonful of the tuna filling in the center of each circle.

• Fold the pastry over the filling, pressing the edges together to seal into an empanada shape.

• Use a fork to crimp the edges for a secure seal.

• Heat oil in a pan for deep frying.

• Fry the patties in batches until golden brown.

• Transfer to kitchen paper to drain excess oil.

Serve warm and Enjoy.