Have you tasted a patty before? Not the Jamaican beef patty, I meant the Sri Lankan Fish Patty, just that we call it the patties. If you’ve never had one before. OMG… You should!
Sri Lankan fish patties are just the perfect bite-size street food snack to munch on when food cravings hit. Imagine if you can customize the flavour to satisfy your taste buds. Instant happiness. Instant nostalgia. Instant “why didn’t I make a double batch?”
As a kid, I lived for these. Whether it was a bakery run, a school event, or someone randomly showing up at home (because Sri Lankan households always have visitors), patties were one of many that I enjoyed. And honestly… nothing has changed. Even now, when I make a batch, I have to fight the urge to “taste test” half of them before they reach the table.
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Why You’ll Love These Sri Lankan Fish Patties
- Crispy golden crust with tiny air bubbles — the real bakery vibe
- Savoury potato‑fish filling that’s comforting and flavourful
- Perfect bite‑size snack for parties, tea‑time, or lunchboxes
- Freezer‑friendly — make once, enjoy for weeks
- Customizable — tuna, mackerel, veg, chicken… your call
- Crowd‑pleaser — these disappear faster than you can fry them
- Iconic Sri Lankan short‑eat — the snack we all grew up loving
Once you make these at home, you’ll never wait for a bakery run again.
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Sri Lankan Fish Patties Recipe
Ingredients
Method
- Mix the flour, turmeric, and salt first. Then mix in the olive oil and water gradually to knead into a soft dough. Let it rest while you prepare the filling.
- Boil the potatoes first, peel the skin off when done, set aside for later.
- Start the stove on medium-high temperature to heat the oil and then add mustard seeds to let them pop. Stir in curry leaves, ginger, garlic, and onions. Sauté for about 2 minutes.
- Combine turmeric, green leeks, tomatoes, and green chili. Mix everything well and continue to cook for another 2 more minutes until the onions softens. Season with salt and pepper. Add chili flakes (if using) to elevate overall spice-level.
- Next Combine the pre-boiled and peeled potatoes along with green chilies and the drained tuna. Mix gently — keep some potato and tuna pieces in chunks for texture.
- Balance the overall flavour with salt and increase heat-level with either black pepper powder or chili flakes. Remove from heat and set aside.
- The dough will soften as it rests. Grab a small portion and start rolling the dough thin on a floured surface.
- Without a mold cutter: Cut circles using a mold or cup. Add a tsp filling to the center. Fold into a half‑moon shape. Seal edges with a fork for the classic pattern.
- With a mold cutter: Place the rolled dough over the mold cutter. Place a tsp filling in the center. Close the cutter tightly then remove the extra dough. Open the cutter to remove the shaped fish patty.
- Meal planning: The shaped fish patties can be lined in a tray and frozen to fry it on another day. After it is frozen transfer them to a freezer-safe ziplock bag to store it for longer.
- Deep‑Fry (Classic Bakery Style): Fry until golden and bubbly.
- Pan‑Fry (Less Oil): Fry 2–3 at a time, flipping often to get the golden color on both side.
- Air-Fry (Healthier Option): Air fry at 375°F for 15–20 minutes until browns all sides.
- Bake (Healthier Option): Swap oil for butter in the dough. Brush patties with beaten egg. Bake at 375°F for 15–20 minutes until it turns golden in colour.
- To make it vegan: Swap tuna with tofu or soya.To make it spicy: Add extra green chilies, black pepper powder or chili flakes.To make it cheesy: Add a spoon of mozzarella to the filling.To make it kid‑friendly: Remove green chilies, black pepper powder, and chili flakes. Add more healthy veggies (carrots, mushrooms, or green peas)
Ways to Enjoy These Fish Patties
Refrigerator: if there were any leftovers, it can be refrigerated for 1-2 days the most.
Reheat: microwave, oven, or use the reheat setting in the air fryer to reheat refrigerated patties. Some prefer to deep fry it again and that’s alright too.
Freezer: If you’re planning to freeze, do not fry the fish patties. After shaping the patties, place them in a single layer on a tray. Stack them, if needed to, with parchment between layers (max 2 layers). Cover and freeze for 4-6 hours or overnight. Once frozen, transfer to a freezer-safe container and store it in the freezer for up to 3 months. You can fry them straight from frozen—perfect for last-minute snacks.
FAQ — Sri Lankan Fish Patties
Can I use mackerel instead of tuna?
Yes — mackerel adds richer flavor.
Why is my dough cracking?
It needs more water, must knead it well to combine everything together, and increase the resting time.
Can I make these gluten‑free?
Use a gluten‑free flour blend, but texture will vary.
How do I get the bakery‑style bubbles?
Well‑rested dough + thin rolling + deep-frying.
Can it be beef or chicken instead of fish?
Absolutely, instead of fish, add pre-cooked beef, chicken, or other proteins of your choice.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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- Spicy Tuna Fish Sambal Recipe – Sri Lankan‑Inspired Flavours in 30 Minutes
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