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sri lankan fish patties ready to enjoy

Sri Lankan Fish Patties Recipe

Crispy Sri Lankan fish patties with a savory potato‑tuna filling. Perfect for parties, tea‑time, and freezer snacks. Easy, golden, and irresistibly flavorful.
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Prep Time 10 minutes
Cook Time 20 minutes
Deep Fry Time 10 minutes
Servings: 10 fish patties
Course: Appetizer, Breakfast, late-night snack, short-eats, Snack
Cuisine: Sri Lankan
Calories: 122
Ingredients Method

Ingredients
  

For the Dough
  • 1 cup all‑purpose flour
  • ½ tsp turmeric powder
  • ½ tbsp olive oil or any cooking oil
  • ½ tsp salt
  • water as needed to create a dough
For the Filling (Fish Sambal)
  • 2 tbsp oil of your choice
  • ½ tsp mustard seeds
  • few curry leaves
  • 1 tsp ginger & garlic paste or minced
  • ½ large onion thinly sliced
  • ½ tsp turmeric powder
  • ½ cup green leeks thinly sliced
  • ½ medium tomatoe diced small
  • 1 green chili sliced
  • 2 small potatoe boiled & peeled
  • 1 can tuna flaked or chunk 142g, drained
  • ½ tsp salt as need
  • 1 tsp black pepper powder
  • ½ tsp chili flakes optional

Method
 

Making the Dough
  1. 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.
Making the Filling
  1. Boil the potatoes first, peel the skin off when done, set aside for later.
  2. 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.
  3. 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.
  4. 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.
  5. Balance the overall flavour with salt and increase heat-level with either black pepper powder or chili flakes. Remove from heat and set aside.
Making the Patty Shape
  1. The dough will soften as it rests. Grab a small portion and start rolling the dough thin on a floured surface.
  2. 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.
  3. 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.
  4. 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.
Making the Fish Patty (choose a method)
  1. Deep‑Fry (Classic Bakery Style): Fry until golden and bubbly.
  2. Pan‑Fry (Less Oil): Fry 2–3 at a time, flipping often to get the golden color on both side.
  3. Air-Fry (Healthier Option): Air fry at 375°F for 15–20 minutes until browns all sides.
  4. 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.
    two images displaying sri lankan fish patties, both deep fried and baked, side by side
Recipe Notes
  1. 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)