Sri Lankan Tuna Kroket
Sri Lankan Tuna Kroket – This popular street food belies the history of Sri Lanka’s Dutch heritage.
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!
- Dutch Bitterballen
- Gluten Free Chicken Pakora
- #GlutenFree Gobi Pakora
- Dutch Potato Krokets
- Pondicherry Shrimp Fritters
- Finnish Beet Fritters
- Caribbean Fish Cakes
- Cheesy Potato Croquettes
IN THE MAKING – HOW TO MAKE SRI LANKAN TUNA KROKETS
You won’t be able to stop with just one!!!
Sri Lankan Tuna Kroket
- 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
- 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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