FISH PATTIES – FRIED OR BAKED

INGREDIENTS

Fish small can 01 number – liquid drained

Onions chopped 01 number

Garlic chopped 05 numbers

Ginger chopped ¼ teaspoon

Green chilies chopped 03 numbers

Red chilies snipped 02 numbers

Curry powder 01 tablespoon

Chili powder ½ teaspoon

Pepper crushed ¼ teaspoon

Corn or sunflower oil 02 tablespoons

Rampe and curry leaves little

Turmeric powder ¼ teaspoon

Potato boiled with skin and cut into cubes 02 numbers

Lime juice 01 teaspoon

Salt to taste

Oil for frying or egg wash for baking (egg yolk mixed with little water and beaten with a fork)

METHOD

Heat oil in a pan and add the onion, ginger, garlic, green chilies, red chilies, rampe and curry leaves, allow bit of browning. Add the curry, chili and turmeric powder allow bit of sautéing. Put the fish and mix well, after a few minutes add the potato. Remove from stove, add the lime juice and salt to taste. Place filling on the cut out pastry, apply water around the edges and seal well either with a fork or the handle of a spoon. This also could be done conveniently in a plastic patty cutter.

PASTRY

INGREDIENTS

Wheat flour 200 grams

Margarine or butter 20 grams

Water little

Salt to taste

METHOD

Sieve the flour thrice into a bowl and add the margarine or butter and work this with the fingers to resemble breadcrumbs. Add the water little at a time and knead into pliable dough. Leave this in the refrigerator for one (01) hour. Later dust flour on a board and roll out the dough to a little less than ¼ inch. Fry in hot but not smoking oil to a golden brown colour.

BAKING: Place on a baking tray, egg wash and bake for twenty (20) minutes in a pre heated oven set at 230.

FILLINGS OF CHOICE: Vegetable, beef, chicken, mutton, seafood – follow same method.