Sri Lankan chicken croquettes is my home variation of Sri Lankan fish cutlets, a variation of Dutch croquettes. Recipe for my Sri Lankan chicken croquette and Sri Lankan fish cutlets are similar and are inspired by original recipes left to us by the Dutch cuisine.
The Dutch occupation in Sri Lanka has left us many delicious recipes, ranging from curries, Lamprais, Rosette cookies and snacks like Fish cutlets, rolls and mini patties. They have a savory filling that is coated with egg batter and deep fried or rolled in a crust and then baked or fried. Filling for croquettes can be made with meat of your choosing or completely plant based and can be seasoned to your liking. I do choose to call it croquettes because the recipe is more similar to the Dutch croquette, than patty recipes.
Sri Lankan Dutch recipes
The Dutch occupation of Sri Lanka, which lasted from the 17th to the 18th centuries, significantly shaped the culinary landscape of the island, leaving an indelible mark on its traditional recipes. This colonial influence introduced a variety of flavors and cooking techniques that seamlessly intertwined with local ingredients and customs. Sometimes fondly referred as “Lansi Food”, these recipes are an integral part of Sri Lankan food culture.
Sri Lankan Dutch recipes, like the beloved fish cutlets and their chicken counterparts, highlight this cultural fusion, combining Dutch sensibilities with Sri Lankan culinary practices. These savory snacks, often crispy and golden, reflect the intricate balance between European techniques and the island’s rich spices, resulting in creations that are both unique and nostalgic. The legacy of Dutch cuisine in Sri Lanka is not only evident in these snacks but also in a broader spectrum of dishes, ranging from sauces, desserts, and even Lamprais, that continue to be cherished, revealing the lasting impact of colonial history on the evolution of Sri Lankan cooking.
Best croquettes of my childhood
Every neighborhood snack shack and eatery in Sri Lanka serves delicious fish croquettes. It has always been a soul food and a frustration recovery food, for me. I felt the need to make more of them in the past few days. A plate full of very spicy croquettes and hot ginger tea can be my comfort easily.
A giant fish croquette with a very spicy filling of tuna fish and potatoes, with little bit of onions, chilies, and good dose of black pepper was my go to comfort food then. Even as a child I asked my dad to bring them on his way back from work, from the small snack shack near his bus stop. Eventually, my mother taught me how to make them at home when we hosted a dinner party for her extended family. Freshly fried homemade fish cutlets were something I was proud to serve as my own and everyone appreciated it. They are the memories that inspire me to make them even today.
Unlike My Sri Lankan chicken croquettes today, original fish croquettes served in Sri Lanka are quite spicy. That is thanks to freshly crushed black pepper, crushed chilies and green chilies. The filling is made with cooked tuna fish and potatoes. Season the potatoes generously with mild curry blend and fry them in little oil with onions and chilies. Finally, the filling is rolled into small spheres and dipped in egg wash coated with breadcrumbs, to be fried.
Cutlets are fried in batches, just before serving. Heat from quick frying in oil, along with chilies deliver sensational snacking experience like no other. Frying them until golden brown makes for a crispy exterior crust and soft warm spicy filling inside. Sri Lankan fish cutlets are by no means a health food. It is for the soul and comfort.
Sri Lankan chicken croquettes at my snack table
I love spicy savory snacks thanks to my own cultural heritage; croquettes are an important part of my own food memories and one I make for my own children often. Sri Lankan chicken croquettes that I make at home is a result of my own attempts to make cutlets a healthier option to the fish cutlets, not just a comfort snack.
I swap the choice of meat, fish, or opt for plant-based soy curls or chickpea filling to add variations. These Sri Lankan chicken croquettes, are made with precooked chicken meat, vegetables and mild yellow curry blend and pair it with spicy curry sauce or a pickled veggies to make savory sandwich.
Sri Lankan chicken croquettes can be deep fried or Air fried. For a healthier snack, I make them with vegetables and air fry them. A good tip while Air frying the chicken croquettes is to spray them with cooking spray evenly and fry them in single layer in fryer basket. Also, double dipping coating in breadcrumbs will help the croquettes stay crisp and crunchy over an extended period after frying. Everyone in my family loves this mild Sri Lankan chicken croquette, and they always fly off the platter as soon as they are served.
Variations to Sri Lankan chicken croquettes
Having some helpful tips on how to make the best tasting Sri Lankan chicken croquettes is useful. At the same time, I would also like to share how I make different variations of the recipe that can go into meal planning and events, also how I make them ahead, thaw them for frying.
I make several different variations of the recipe depending on my weekly meal plans.
- Chickpea croquettes: I use cooked chickpeas along with solid white tuna and season the mixture with turmeric, cumin and pinch of cayenne, cheddar cheese and sliced garlic, green chili and curry leaves.
- Fish croquettes with rice: A delicate mild filling for this is made with cooked tuna, cooked rice, salt, pepper, caramelized onions, garlic powder, dash of fish sauce, and curry leaves.
- Beef croquettes: Ground beef, red curry powder, salt and pepper and cooked diced potatoes.
- Vegetable croquettes: Cooked and mashed potatoes, thinly sliced leeks, grated carrots, sliced green chili, onions, curry leaves, onion powder, garlic powder, yellow curry powder, salt and cooked soy curls.
- Freezer friendly croquettes: Chickpea and Rice croquettes are the freezer friendly options. Thaw the frozen croquettes completely in the refrigerator, before frying.
Serving tips for chicken croquettes
What are the best ways to serve Sri Lankan chicken croquettes? My personal preference is a plateful of croquettes, and a bowl of warm mild sauce and a steaming cup of black tea with milk and sugar. They are good on their own, but a mild savory sauce adds to the flavor. Pair it with just ketchup, homemade mayonnaise, guacamole for a delicious treat. Ranch dressing works good for the savory tuna croquettes too.
Sri Lankan chicken croquettes are a delight snack treat at the dinner table, tea serving or to pack yourself a delicious and easy lunch. They tell a page from the story of Sri Lanka’s Dutch occupation and about people who cherish culture and the “Lansi food” even today.
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mix in mashed potatoes, drained can of chicken and all the dry seasonings and curry powders. Mix and taste test the filling.
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In a shallow skillet, heat 2 tbsp oil in medium heat. Add minced onion, garlic, ginger, lemongrass green chili and curry leaves. Allow it to fry for few minutes until onions are translucent and fragrant.
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Add chicken and potato mixture and toss lightly. Cook for five minutes. re taste and season if it needs extra seasoning. Take the mixture off the stove and allow it to cool down.
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Make the croquettes, roll a small handful of filling into a sphere and dust them in flour. Then dip the sphere in the beaten egg (egg wash) and coat it in breadcrumbs. Use one hand for dipping the coquettes in egg wash (wet) and the other hand to coat them in breadcrumbs.
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Deep fry the croquettes until golden brown.
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Serve warm with the sauce of your choice.
If you intend to make ahead and freeze coquettes in advance, use cooked rice, or mashed chickpeas instead of potatoes to hold up well to freezing.
