Sri Lankan Fish Rolls
Description
Sri Lankan popular snack made with a spicy vegetable and tuna filling covered with a thin pancake, breaded and deep-fried until crispy and golden
Ingredients
- 240 grams flour
- 1/2 cup milk
- 1 1/2 cup water
- 1/2 teaspoon salt
- 250 grams Tuna (drained) (/ two 5oz cans)
- 2 medium potatoes boiled and mashed
- 1 carrot (shredded)
- 1/2 cup leek thinly sliced
- 1/2 onion chopped
- 2 green chilies chopped
- 3 cloves of garlic
- 1 teaspoon chili flakes
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- Oil
- Breadcrumbs
For the pancake batter
For the Tuna filling
For Breading and Frying
Instructions
- Add oil to a pan. Then add onion and garlic. When they’re soft add carrots and cook for about a minute until carrots are tender. Now add chili flakes and some salt, mix, add potatoes, and tuna to the mix. Mash and mix everything together using a spoon. Add leek and black pepper at the end. Mix and cook for about a minute. Adjust salt. Let the mixture cool
- Whisk flour, milk, and water together to form a smooth batter. There should be no lumps in the batter. You can use a blender to mix this too.
Heat a small nonstick pan. Pour the batter using a large spoon or a ladle and swirl the pan in a circular motion so the batter can spread throughout the pan evenly. Pancake has to be very thin so don’t put too much batter. Cover and cook for about a minute until it’s cooked but still flexible. Do not make it crispy. Pancakes should look like thin crepes. ** Keep the leftover pancake batter for breading.
- Heat oil in a deep fryer or in a frying pan. When the oil is hot, fry rolls until they are golden brown.
Heat a small nonstick pan. Pour the batter using a large spoon or a ladle and swirl the pan in a circular motion so the batter can spread throughout the pan evenly. Pancake has to be very thin so don’t put too much batter.
Cover and cook for about a minute until it’s cooked but still flexible. Do not make it crispy. Pancakes should look like thin crepes.
** Keep the leftover pancake batter for breading.
Put the pancake on a plate. Put about 3 tbs of filling and fold three side edges to the middle and roll it over to make a cylindrical shape roll. Please refer to the images here.
Dip a roll in the batter, lift and let the excess batter fall back in and then place in the breadcrumbs. Use tongs for easy handling. Cover well with breadcrumbs. Put on a clean dry plate. Do this to one roll at a time.
** if you don't have any leftover batter from the pancakes, quickly mix some flour water and salt to make a thick batter. Or you can also use whisked eggs.
Notes
Serve warm when they are crunchy with ketchup
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