Ingredients

300g plain flour, plus extra for dusting

½ tsp fine salt

100g unsalted butter, cold and cubed

1 egg yolk, beaten

80ml coconut milk

125g potatoes (1 medium-large potato)

500ml rapeseed oil, for deep-frying, plus 1 tbsp

½ red onion, finely chopped

1½ garlic cloves, finely chopped

½ thumb-sized piece of ginger, peeled and finely chopped

½ tsp turmeric

¼ tsp cumin

Pinch of ground cinnamon

Pinch of ground cloves

½ tsp ground black pepper

150g canned mackerel or tuna, drained

¼ small bunch of dill, finely chopped

½ tsp fine salt

¼ lime, juiced

1 egg white, beaten

1 small garlic clove, crushed

1 tsp lemon juice

½ tsp curry powder

4 tbsp mayonnaise

Instructions

Step 1: In a large mixing bowl, combine the flour and ½ tsp salt. Rub in the cold butter until the mixture resembles fine breadcrumbs. Stir in the beaten egg yolk, then gradually add the coconut milk, kneading gently until the dough comes together. If needed, add a little more flour or water to achieve the right consistency. Wrap the dough in cling film and chill for 1 hour.

Step 2: Bring a pan of water to a boil. Peel and chop the potato into 1cm cubes, then add to the boiling water and simmer for 10–12 minutes until tender. Drain and set aside to cool.

Step 3: Heat 1 tbsp rapeseed oil in a saucepan over medium heat. Add the chopped onion, garlic, and ginger and cook gently for 8 minutes until golden and soft.

Step 4: Stir in turmeric, cumin, cinnamon, cloves, and black pepper. Cook for 1 minute to release the spices’ aroma, then add the drained canned fish and chopped dill. Cook for 2–3 minutes, stirring carefully to combine.

Step 5: Add the cooked potato cubes and ½ tsp salt to the pan. Mix well and cook for another 2 minutes to blend the flavors. Remove from heat, stir in the lime juice, and allow the filling to cool.

Step 6: Divide the chilled pastry dough into two halves. On a lightly floured surface, roll each half out to about 3mm thickness. Using a 7cm pastry cutter, cut out 8 circles per sheet, re-rolling scraps as needed to yield approximately 26–28 circles in total.

Step 7: Place about 1 teaspoon of the fish filling onto the center of each pastry circle. Brush the edges with beaten egg white using a small pastry brush. Fold the dough over to form a half-moon shape and seal the edges firmly by pressing with a fork.

Step 8: Pour 500ml of rapeseed oil into a deep saucepan, filling no more than two-thirds full. Heat the oil to 180°C (350°F), or until a small piece of pastry sizzles upon contact. Carefully fry the patties in batches for 2–4 minutes, turning halfway through, until golden brown.

Step 9: Remove the fried patties with a slotted spoon and drain on kitchen paper to absorb excess oil.

Step 10: To make the curry aïoli, mix the crushed garlic, lemon juice, curry powder, and mayonnaise in a small bowl until smooth. Serve alongside the warm patties for dipping.

Tips & Variations

For added heat, mix a pinch of chili powder into the filling or aïoli.

Substitute canned mackerel with fresh cooked fish for a milder flavor.

If you don’t have a pastry cutter, use a small drinking glass rim to cut the pastry circles.

Try baking the patties at 200°C (400°F) for 15–18 minutes for a lighter alternative to frying.

FAQs

Can I use other types of fish for these patties?

Yes, you can substitute canned mackerel or tuna with any flaky cooked fish such as salmon or white fish. Just make sure to drain well if canned.

Is it possible to make the patties gluten-free?

To make gluten-free patties, use a gluten-free flour blend for the pastry and ensure any processed ingredients are certified gluten-free. The texture may vary slightly but will still be delicious.