This Sri Lankan recipe consists of pancakes filled with a fish and potato mixture and hard-boiled eggs, which are crumbed and fried to make tasty parcels.
- 200 g canned tuna
- ½ tsp salt
- 1 tbsp pepper, roughly ground
- 400 g potatoes, roughly chopped
- 4 eggs, hard-boiled, peeled, halved lengthways
- 300 ml oil, to fry
- 150 g (1 cup) plain flour
- 2 eggs
- 300 ml milk
- oil, to fry
- 100 ml oil
- 1 tsp pepper
- 2 chillies, finely chopped
- 1 small onion, peeled and finely chopped
- 1 sprig curry leaves
- 150 g (1 cup) plain flour
- 4 eggs
- 100 ml water
- 300 g breadcrumbs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the tuna, salt and pepper in a pot, and cover with water. Cook over medium heat until the tuna has cooked through. Drain and set aside.
Place the potatoes in a pot and cover with water. Bring to the boil and cook until the potato has cooked through. Remove from heat, drain and peel. Set aside.
To make the pancake batter, whisk the flour, eggs and milk until smooth. Set aside for 10 minutes, until ready to fry.
Combine the cooked tuna and potatoes in a bowl and mash until smooth but still reasonably dry. Season with salt and pepper.
To temper the spices, heat the oil in a pan over high heat. Once hot, add the pepper, chilli, onion and curry leaves and fry until the onion is brown. Remove from heat and combine with the fish and potato mixture. Set aside.
To make the pancakes, heat the oil in a non-stick pan over high heat. Once the oil is hot, spoon a ladleful of the mixture into the pan and swirl to coat.
Once the pancake is loose enough to come away from the pan, flip it over and cook the other side. You don’t want the pancake to crisp – it should still be soft enough to fold without tearing. Repeat with remaining batter. Once all the batter has been used, set the pancakes aside.
To make the crumbing mix, whisk the flour, eggs and water in a bowl and set aside.
To assemble the egg rolls, lay a pancake on a clean work bench. Top with a small amount of the fish and potato mixture. Place an egg half on top. Fold each side of the pancake into the centre to form a square parcel. Use some of the egg and flour mixture to help the edges stick if necessary. Repeat with remaining pancakes and filling.
Coat a roll in the flour and egg mixture, and then the breadcrumbs. Repeat with remaining rolls and set aside until ready to fry.
To cook the rolls, heat the oil in a saucepan over high heat until it reaches smoking point. Add the rolls, one at a time one, and fry until crisp and golden. Remove from the oil and drain on paper towels.
Serve with beer.