{"id":6011,"date":"2018-12-26T09:00:18","date_gmt":"2018-12-26T16:00:18","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=6011"},"modified":"2026-09-02T10:58:40","modified_gmt":"2026-09-02T17:58:40","slug":"sri-lankan-fish-croquettes","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/12\/26\/sri-lankan-fish-croquettes\/","title":{"rendered":"Sri Lankan Fish Croquettes"},"content":{"rendered":"

December 26, 2018<\/strong><\/span><\/p>\n

OK, I\u2019m going out on a limb again posting another Sri Lankan recipe.<\/p>\n

Whenever I do that, fewer people open the email and even fewer look at the recipe.\u00a0 Sri Lankan food just doesn\u2019t garner the interest (among my readers, at least) that Italian food does.\u00a0 Interestingly (or not, perhaps) my cousin’s Marinated Pasta Salad<\/a> from two weeks ago got the largest response ever!<\/p>\n

Although a majority of my recipes are Italian, I am reluctant to post ONLY Italian recipes.\u00a0 There are just so many things that I like to cook\u2026and therefore want to share\u2026that I want to keep my options open.\u00a0 What happens, if for example if I choose to post only Italian recipes and then want to post my recipe for Bourbon Brown Sugar Apricot Jam?\u00a0 That most certainly is NOT Italian.\u00a0 (But it is so, so good!)<\/p>\n

\n

Join our mailing list<\/a> and you\u2019ll never miss a recipe again!<\/span><\/strong><\/p>\n

\n

One possibility, I guess, would be to focus this blog on Italian food exclusively and to start a second blog that includes all the other foods I like to cook.\u00a0 The majority of that food would end up being Asian with a smattering of Western Cuisines.\u00a0 Bourbon Brown Sugar Apricot Jam would be just as out of place there as it would in an exclusively Italian-food-oriented blog. (And, I’m not sure I could keep two blogs going.)<\/p>\n

Here\u2019s my request:\u00a0 Use the comment feature to let me know what you think about the options, or even come up with alternative suggestions, for how to focus the blog.\u00a0 I plan to continue posting while I am in Italy for three months but that would be a great time to redesign the focus of the blog, if need be, and start fresh when I return.<\/p>\n

\"\"
Nanacy Rajapakse (left), who taught me the fundamentals of Sri Lankan cuisine, and her sister Thilaka in 2005.<\/strong><\/span><\/figcaption><\/figure>\n

As for the Fish Croquettes, these are actually called Fish Cutlets in Sri Lanka but croquettes would be a more common term in the West.\u00a0 I think you\u2019ll find that they go really well with cocktails and, if you didn\u2019t tell anyone they were Sri Lankan, nobody would be the wiser.<\/p>\n

\n

Follow us on your social media platform of choice<\/span><\/strong><\/p>\n

\u00a0\"\"<\/a> \u00a0 \u00a0\u00a0\"\"<\/a> \u00a0 \u00a0\u00a0\"\"<\/a><\/p>\n

\n

Over the next few months, I will post a few more of my favorite Sri Lankan recipes.\u00a0 When I started doing this in the late summer, my plan was to post enough recipes for my readers to be able to put together a credible Sri Lankan meal, not that every dish I posted would need to be included but that I would have posted enough of an assortment of recipes to provide a good basis for selection.<\/p>\n

\"\"
Fishing boats in Sri Lanka<\/span><\/strong><\/figcaption><\/figure>\n

I am going to follow through on that plan in the coming months.\u00a0 Upcoming recipes might include Beef Smoore, Devilled Cashews, Ghee Rice, Pol Sambol, Pork Badun, Beet Curry, Fish Curry, Pickled Lime, Pumpkin Curry, Tempered Cabbage and Peppers, and Wattalappam.\u00a0 If you\u2019ve got a favorite that you want me to post just let me know!<\/p>\n

The blog will be an interesting juxtaposition over the next few months as I chronicle my culinary experience in Italy interspersed with Sri Lankan recipes.

<\/div>
\n
\n
\n
\"\"<\/div>\n <\/div>\n
\n
\n \n <\/div>\n

Sri Lankan Fish Croquettes<\/h2>\n
<\/div>\n \n
<\/div>\n
Although Tuna is a traditional fish used for cutlets, almost any type of fish will work. Good quality frozen tuna can be used in place of fresh. Curry leaves can be found in many Asian markets. There really is no substitute for them in terms of taste but if not having access to curry leaves is the only thing preventing you from trying this recipe, use another fresh green herb such as basil, thyme, or oregano. These may be served warm or at room temperature.<\/div>\n
<\/div>\n
\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n
Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>6 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
<\/div>\n
Servings: <\/span>50<\/span> croquettes<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>