| PREP TIME | SERVINGS | TOTAL TIME |
|---|---|---|
| 1 Hr | 40 people | 1 Hr 20 mins |
Ingredients:
For the dough
235 Grams flour
100 Grams buter (cold)
1 egg yolk
1 Teaspoon salt
5 Tablespoon cold water
For the filling
250 Grams caned fish (mashed)
1 carrot (grated)
350 Grams potato (boiled and mashed)
1 Teaspoon salt
3 green chilli (chopped)
1 onion (chopped)
3 garlic (chopped)
2 Teaspoon black pepper
2 Teaspoon curry powder
1 Teaspoon chilli powder
4 pandan leaves (2cm thin slices)
8 curry leaves
Directions:
To make the dough
Step 1
Add flour and salt into a large bowl & mix them well. Now add an egg yolk and butter, using your fingertips rub the butter and egg yolk into flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Now add water, one tablespoon at a time until the flour mixture get into ball shape (adding one tablespoon water at a one time you can ensure dough doesn’t get watery). Put the dough along with the bowl & covered with a cling film into a refrigerator for about 30 minutes. While waiting let’s move on to the filling.
To make the filling
Step 2
Heat oil in a sauce pan over medium heat. Once the oil is hot enough add garlic, onion, curry leaves and pandan leaves into the pan & give it a quick stir. Add curry powder and chilli powder into the pan and fry those all together for about 2 minutes .
Step 3
Time to add mashed canned fish in to the pan, once you add the fish mix well. Cook for 2 minutes while stirring. Then add black pepper & stir well. Now add grated carrot & stir well, keep cooking for further 1 minute. Add green chilli into the pan and mix well all together. Finally add mashed potato followed by salt & mix well, cook further for 2 minutes. Take it out of the heat and let it cool until dough is ready.
To make the patties
Step 4
When the dough is ready divide it into 2 pieces. Take one piece and using the dough roller flatten out the dough into a thin sheet (1mm thick). Cut circles using a circle cutter (cookie cutter, about 8cm in diameter), cover the sheet as much as you can. Take one piece of cut dough sheet spread & place a small spoonful of the fish mixture over one side of the dough. Make sure to remove the curry leaves and pandan leaves before filling the patties.
Step 5
Using your finger, paint water around the inside border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a fork around the edge of the patties. Repeat same process to remaining cut dough pieces. Use every bit of dough to make patties (even the left over thin slices after you cut circles. you can shape them into a ball then flatten out and cut).
Step 6
Heat low to medium a heavy bottom pan, two-thirds full with oil. When oil is hot & bubbly fry patties for about 5 minutes until both sides are light brown. Once patties start to get light brown, take them out & place fried patties on a paper towel to extract extra oil. Serve warm with tomato ketchup, enjoy!
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