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Frikkadels

Fried spiced meatballs

Frikkadels came to Sri Lanka with the Dutch in the 1600s and were reinvented by the Burgher community into small, crumbed, deep-fried meatballs scented with onion, garlic, cinnamon, cloves and dill. They are party food first, piled on platters at Burgher Christmas gatherings, christenings and Colombo club teas, and they are also tucked into lamprais parcels or eaten with a sharp seeni sambol and bread. Good ones are crunchy outside and very juicy within, never dense or dry. The trap to avoid is overworking the mince and skipping the soaked bread, which together make the balls tough. Chef's tip: shape them the size of a walnut and chill them for 30 minutes before crumbing, so the coating sticks and they hold their round shape in the hot oil.

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20 min

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10 min

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MerengadaStrawberry milk shake

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