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Sri Lankan Tuna Kroket

These are an easy snack to prepare for parties, using canned tuna fish.
Total Time1 hour
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
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