Prakash K. Sivanathan, Niranjala M. Ellawala

3. Frikkadels

Name: Frikkadels
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 200 g (7 oz) minced (ground) chicken or mutton; ½ tsp ground cloves; ½ tsp salt; ½ tsp ground black pepper; 200 g (7 oz) minced (ground) chicken or mutton; 1 slice bread, chopped; juice of ½ lime; ½ tsp ground cinnamon; 1 tsp fennel powder; 2.5 cm (1-inch) piece of ginger, peeled and chopped; 2 garlic cloves, chopped; 1 tbsp oil; 7 fresh curry leaves, chopped; 3 egg whites; 200 g (7 oz/1½ cups) plain (all-purpose) flour; 1 large onion, chopped; 500 ml (17 fl oz/generous 2 cups) oil, for deep-frying; 200 g (7 oz/3⅓ cups) breadcrumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

For the filling

200 g (7 oz) minced (ground) chicken or mutton
½ tsp

Asia
Sri Lanka
Main course

Method

One by one, roll the meatballs in the flour, dip them into the egg whites and then coat them in breadcrumbs. Place them in a shallow dish and chill for at least 10 minutes in the fridge.

Heat the oil in a deep saucepan and deep-fry the meatballs for 10 minutes until golden. Set aside to serve in the Lamprais parcel.