Dumpling Adjacent: Fish Cutlets And Dill Sambol — Sri Lankan Fish Croquettes

Instructions 1. Peel potatoes, and boil in a little turmeric and salt for 6 to 7 minutes. Drain and set aside to cool. 2. Mince garlic and ginger, and finely slice green chilies, curry leaves, and onions. 3. Fry onions in oil. When golden, add curry leaves, and after 1 minute, turmeric and salt. After 2 minutes, add the fish and the rest of the filling ingredients and stir well, cooking for 4 to 5 minutes over medium heat. Remove from heat and cool. 4. Smash cooled potatoes by hand, not too fine. Stir the smashed potatoes into the fish mix. 5. Roll mixture into little balls, about one inch wide. Place on a plate in the fridge to cool and set. 6. Put the sambol ingredients in a blender and blitz. Serve in a small dipping dish. 8. Whisk the egg yolks in a medium bowl. Add a ½ tsp turmeric to the panko in a second bowl. 9. Remove the potato fish balls from fridge. Heat a 1 to 2 inches of oil in a heavy-bottomed pan for deep frying. Dip the balls in yolk, then roll in panko, and carefully lower into the hot oil with a slotted spoon. When golden (about 1 to 2 minutes), remove from the pan and place on a kitchen towel. Serve hot with sambol! Dumpling Adjacent © 2025 Dumpling Adjacent https://dumplingadjacent.org/sri-lankan-cutlets-and-dill-sambol-tinned-fish-croquettes