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Sri Lankan Fish Patties

Serves 6

Preparation 30 minutes

cooking time 25 minutes

Recipes & Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

3 tbsp vegetable oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
5cm piece of ginger, peeled, finely chopped
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground cloves
1 tsp ground black pepper
300g fresh tuna, steamed and flaked
1 tbsp dill, finely chopped
250g potatoes, parboiled, roughly chopped
2 tsp sea salt
juice of ½ lime
2 egg whites, lightly beaten
vegetable oil for deep frying

PASTRY
300g plain flour
½ tsp sea salt
75g butter
1 egg yolk
¼ cup coconut milk

TO SERVE: yoghurt and coriander

Method

1 To make pastry, mix flour and salt together in a large bowl. Add butter and rub into flour mixture to form crumbs.

2Beat egg yolk and mix it into the crumbs. Then gradually pour in coconut milk while kneading mixture into a soft, pliable dough. You may need extra water.

3Wrap dough in cling film and refrigerate for 30 minutes.

4Heat oil in a medium saucepan over a low heat, add onions, garlic and ginger and cook for 3- 4 minutes or until onions are soft and turning golden.

5Add turmeric, cumin, cinnamon, ground cloves and pepper and cook until fragrant. Remove from the heat and gently fold through the tuna, dill, cooked potato, salt and lime. Refrigerate until chilled.

6Roll dough out onto a lightly floured surface until about ½ cm thick. Using an 8cm round pastry cutter make 12 rounds.

7Place a heaped tablespoon of the mixture in the centre, brush edges with egg white and fold over to enclose pressing the edges together to seal. Crimp edges with the end of a fork and repeat with remaining pastry rounds and mixture.

8Heat oil in a large pot until 180°C. Fry patties in batches turning occasionally for 2-3 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Serve hot with yoghurt and coriander.

Wine Match

2015 Hirsch Zöbing Riesling, Kamptal, Austria, A$42

Riesling is the obvious match with this fish dish – but which one? So many local rieslings would work brilliantly but going a little off-piste is this deeply savoury Austrian riesling from the Kamptal region. Bottle age has added depth and complexity but it’s the minerally acidity that drives the wine and lifts the sea fresh flavours of the fish. The dill helps bring out the savoury nature of the Hirsch.