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Frikkadels
ෆ්රිකඩෙල් (frikkadels): Dutch Burgher spiced meatballs rolled in egg and breadcrumbs and fried crisp
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.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meatballs
- 2 slices white breadcrusts removed
- 1 onionvery finely chopped
- 3 cloves garliccrushed
- 2 tbsp fresh dillfinely chopped
- 1 /2 tsp ground cinnamon
- 1 /4 tsp ground cloves
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tbsp lime juice
- 1 egg
For the coating
- 2 eggsbeaten
- 3 ½ oz fine dried breadcrumbs
- 3 ¼ cups vegetable oil, for frying
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Method
0/7 doneStep 1: Soak 2 slices white bread in cold water for 1 minute, then squeeze it firmly dry and crumble it into a large bowl.
3 minStep 2: Add 1 ⅛ lb beef mince (or half beef, half pork), 1 onion, 3 cloves garlic, 2 tbsp fresh dill, 1 /2 tsp ground cinnamon, 1 /4 tsp ground cloves, 1 tsp ground black pepper, 1 tsp salt, 1 tbsp lime juice and 1 egg and mix lightly with your fingertips until just combined.
5 minStep 3: With wet hands, roll into balls the size of a walnut (about 30), set them on a tray and chill in the fridge for 30 minutes.
10 minStep 4: Dip each ball in 2 eggs, then roll in 3 ½ oz fine dried breadcrumbs until evenly coated.
5 minStep 5: Heat 3 ¼ cups vegetable oil, for frying in a deep pan to 350°F over a medium heat; a breadcrumb should sizzle steadily, not violently.
5 minStep 6: Fry in batches of 8–10 for 4–5 minutes, turning, until deep golden and the centre of a ball reads 160°F with no pink. Drain on kitchen paper.
20 minStep 7: Serve warm or at room temperature; they keep in the fridge for 2 days and reheat well in a hot oven for 8 minutes.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 22 g
- Carbs
- 20 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does frikkadels take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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