Sri Lankan Cuisine

Frikadells

Cuisine: Sri Lankan Created by Paul van Reyk

Frikadells are a traditional part of the great Sri Lankan dish Lumprais. They are also great spread on bread, or served as canapes with a mint chutney or yoghurt mixed with a little cumin seed.

Ingredients

½ kg minced lamb or beef
1 slice bread, grated
1 tbsp shallots, finely chopped
2 cloves garlic, finely chopped
2 thin slices of ginger, finely chopped
1 tsp fennel or dill leaves chopped fine
1/2 tsp ground cinnamon
1/2 tsp ground pepper
1/2 tsp grated nutmeg
1 egg, well beaten
1/2 lime, juiced
Pinch of salt
1 egg (extra), well beaten
Breadcrumbs

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Preparation

Mix the minced meat and all the ingredients except the second egg and the breadcrumbs thoroughly together (use your hands, that's what they are for!). Shape the mixture into balls the size of a large marble. Dip each ball in the remaining beaten egg, roll it in the breadcrumbs till nice and crusted over.

Deep fry till golden brown. I find that a good way to know when to take them out is when the bubbles they will release have reduced to a trickle. This means you've extracted pretty much all the moisture out of the meat and the balls should be just firm and juicy enough to nibble on.

Sri Lankan Restaurants

Displaying 10 of 34 Sri Lankan Restaurants.

Restaurant		Suburb
1.	Araliya	Hawthorn
2.	Blue Elephant	Pennant Hills
3.	Radio Cairo	Cremorne
4.	Annalakshmi on the Swan	Perth
5.	7 Spices	Applecross
6.	Woodapple	Hampton
7.	Tas Ceylon	Lenah Valley
8.	Banana Leaf	City
9.	Jazzi's Indian & Continental Restaurant	South Hurstville
10.	Flavour of Ceylon	Parramatta

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