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.
- ½ kg minced lamb or beef
- 1 slice bread, grated
- 1 tbsp shallots, finely chopped
- 2 garlic cloves, finely chopped
- 2 thin slices of ginger, finely chopped
- 1 tsp fennel or dill leaves chopped fine
- ½ tsp ground cinnamon
- ½ tsp ground pepper
- ½ tsp grated nutmeg
- 1 egg, well beaten
- ½ lime, juiced
- pinch of salt
- 1 egg (extra), well beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.