Sri Lankan Tuna Kroket

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Last Updated on December 14, 2020 by Chef Mireille

Sri Lankan Tuna Kroket

Sri Lankan Tuna Kroket – This popular street food belies the history of Sri Lanka’s Dutch heritage.

Sri Lankan Tuna Krokets

Sri Lanka was a protectorate of the Dutch East India Company from 1640-1796, when it was known as Dutch Ceylon. The Dutch stayed in Sri Lanka for centuries and often married native Sri Lankan’s. Dutch culture influenced Sri Lanka in many ways. Sri Lankan Tamil and Sinhala languages both became accented with Dutch over time and the Dutch definitely left it’s mark on Sri Lankan food. Although most of the Dutch left after European rule ended in 1948 when the British left, some stayed. Sri Lankan’s with Dutch heritage are known as the Burgher’s and have their own unique Dutch influenced cuisine.

With much of my family living in the Netherlands, these krokets reminded me so much of the krokets and bitterballen I get from street kiosks in Amsterdam when I visit my Dutch cousins. They can be served with ketchup, chili paste or mayonnaise…just like they would in Amsterdam!

Next time you have some canned tuna fish with a layer of dust in the pantry, use them up with these delicious krokets. They are great to serve at parties, however, let’s take a look at some other Party Snacks you can also enjoy!

PARTY RECIPES

IN THE MAKING – HOW TO MAKE SRI LANKAN TUNA KROKETS

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Sri Lankan Tuna Kroket

These are an easy snack to prepare for parties, using canned tuna fish.
Total Time1 hr
Course: Appetizer, Snack
Cuisine: Sri Lankan
Servings: 16

Ingredients

  • 1 cup peeled boiled and mashed potato
  • 2 7 oz. cans tuna fish drained
  • 1 finely chopped onion
  • 1 tablespoon finely chopped ginger
  • 3 finely chopped garlic cloves
  • 3 finely chopped green chiles
  • 2 teaspoons Sri Lankan roasted curry powder
  • 2 tablespoons finely chopped cilantro
  • 6 finely chopped curry leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 2 eggs
  • ¾ cup bread crumbs
  • Oil for frying

Instructions

  • Combine potatoes with tuna, onion, ginger, garlic and chiles. Mix well.
  • Add curry powder, cilantro, lemon juice and salt. Mix well.
  • Form mixture into 16 walnut sized balls.
  • Refrigerate for 30 minutes.
  • Heat oil in a wok or deep pot.
  • In a shallow bowl, beat eggs.
  • Pour bread crumbs in a separate shallow bowl.
  • Dip tuna balls into the eggs and coat well on all sides.
  • Roll in the bread crumbs so the balls are well coated.
  • Place in the hot oil and fry until golden brown.
  • Drain on paper towels.
  • Serve with ketchup, chili paste and/or mayonnaise
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Elaine

    I love trying food that defines the history of a certain area. These krokets look so good that I just can’t wait to make them at home!

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