Thursday, March 1, 2012

Frikkadel (meat balls)

Frikkadel is a traditional Afrikaner dish comprising usually baked, but sometimes deep-fried, meatballs

500g mince beef or lamb or pork (if you like you can actually combine either beef and pork or beef and lamb)
1 large egg
6 tbls natural yoghurt
1 cup fresh breadcrumbs
1 small onion, peeled and finely grated
2-3 cloves garlic, peeled and crushed
1 cup very finely chopped fresh coriander
 ½ cup freshly chopped mint 
1 teaspoon grated lemon zest
1 teaspoon cumin
1 teaspoon curry powder of your choice
1 tsp turmeric 
1 tsp ground coriander
1 tsp paprika 
½ tsp chilli powder, or more depending on your fire
salt and  black pepper to taste

Vegetable or sunflower cooking oil to shallow fry

In a mixing bowl add above ingredients except the oil.
Using your hands, squish everything together ensuring all the spices and herbs are blended through the meat well.
To form the meatballs, pinch off a ball the size of a large plum.
Slightly flatten it in the palm of your hand.
Put them in the fridge for 30 minutes to firm up on a floured board or cling flim.
Roll the meatballs in flour and dust off the excess.
Pre-heat oven 180degrees
Fry Frikkadel  meatballs in hot oil, in batches, for 3-4 minutes, or until crusty and golden brown all over, draining on kitchen paper. Place them all on a baking sheet and roast in the hot oven for 5-7 minutes, or until cooked right through.

No comments:

Post a Comment