3 February, 2016
Patties are a party food that I grew up with. It is one of the few things that I started making myself as a little girl, just by looking at how my Mom cooks. I have with time done a few changes to the original recipe just to make it healthier and more filling.
The dough is no different to the original recipe. I have added green peas and chick peas to the fish mixture and also some garam-masala. Usually these patties are deep fried in oil, but I like to bake them instead.
I use canned salmon but you can use tuna, or any other steamed fish of your choice or even chicken. But I love it with canned Mackerel as it brings back the memories from childhood.
Patties are served as a finger food in parties but I like to make these for dinner. You can make a big batch and freeze them for later. You can thaw them for a few minutes and bake straight away.
It is important to egg wash these patties before baking to achieve that nice golden colour. They get a nice colour and a crispy shell if you are deep frying them. But I don’t like the idea of using a lot of oil as I would normally eat these for a few days consecutively. The amount of spices mentioned in the recipe are just a guide. I always adjust flavours after tasting and never measure spices when making mixtures like these.
- 550g flour
- 80g butter
- ½ tsp. salt
- ¾ cup cold water
- 2 eggs
- 1 can of salmon
- 3 medium potatoes steamed
- 1/2 cup of chick peas
- ½ cup green peas
- Medium onion chopped
- Few garlic cloves finely diced
- Few green chillies finely diced
- A handful of curry leaves finely diced
- 1 tsp. mustard seeds
- 1/2 tsp. fenugreek seeds
- 2 tsp. curry powder
- 1 tsp. coriander powder
- ½ tsp. garam masala
- 1 tsp. black pepper
- ½ tsp. chilli powder
- Salt to taste
- 2 tbsp. vegetable oil
- 2 tbsp. butter
- 1 egg to egg wash
- Pattie dough
- Mix flour salt and butter until combined.
- Add 2 eggs and start to bring the dough together.
- Add water a little at a time until the bowl is clean dough comes together.
- Dough should not be sticky.
- Knead the dough for about 10 minutes until smooth.
- Place in a bowl cover and refrigerate for at least 30 minutes.
- Cube the potato or roughly mash using a fork.
- Mash the salmon or the fish.
- Heat a deep saucepan and add oil and butter.
- When oil is hot enough, add the onions, garlic, chillies and curry leaves and let cook for a minute.
- Add the potatoes and salmon in to the saucepan and give a good mix.
- To this add all the spices followed by the chick peas and green peas.
- Add salt to taste.
- Let the mixture cook on low heat for a 5 minutes stirring to stop bottom from burning.
- If mixture is too dry add a table spoon of water.
- Taste test and adjust spices.
- Remove from heat and let cool.
- To assemble.
- Preheat oven to 200 °C and like a flat baking tray with parchment paper.
- Take the dough out and divide into small dough balls. This dough makes about 20 large patties.
- Flatten the dough and place a spoonful of mixture in the centre and fold to seal edges.
- Use a fork to seal the edges.
- Once all patties are done, you can bake them in batches or freeze them.
- To freeze, place patties in air tight containers separated with plastic sheets to stop them sticking and freeze.
- Else place the patties on the prepared tray leaving enough space around them.
- Beat one egg lightly and egg wash the patties before baking for 20 minutes or until golden brown.
- Let cool on wire rack and serve with tomato sauce.
- Freeze unbaked patties and bake when you want.