Wednesday, March 25, 2009

Frikkadelles

South African Cuisine is unique in that it blends a mix of African, Indian, Malaysian, Dutch and British influences. Most dishes are heavily meat-based as South Africans LOOOOOOOOVE to braai all types of meat and game. So much so that it's almost a sacrilege to compare braai to BBQ. To remind us to keep up the South African heritage in our household, my in-laws sent us this awesome cookbook called Rainbow Cuisine, full of South African recipes. I decided to make Frikkadelles for supper which are meatballs spiced with seasonings found in the famous rustic Boerewors (farmer's sausages.)


Ingredients
500g lean ground beef, lamb or mixture of the two
1/2 onion finely chopped
1 clove garlic finely minced
1/4 tsp ground cloves
1/2 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp salt
1 slice bread
65 ml milk
1 egg, lightly beaten

Directions
Mix together the minced meat, onion, garlic, coriander, cloves, salt and pepper in a bowl. Place the bread on a flat plate, pour the milk over, crumble and add to the mince with the beaten egg. Set aside in the fridge for 30 minutes to let the flavours mingle.
Form into balls, and fry in oil over medium heat for 12-15 minutes until cooked, turning occasionally. Make sure that they are cooked through without burning. Drain and place in a hot dish. Serve with spicy tomato sauce and rice.

2 comments:

Alfred Kee said...

Definitely not to be confused with the horrendous but sometimes irresistible Dutch snack food the Frikandel

http://www.expatica.com/nl/lifestyle_leisure/dining_cuisine/the-frikadel-an-obsession-investigated-217_9681.html

I was happily snacking on these in Holland until someone informed me that the meat used is mostly from parts of the animal that you would not typically find at your local butcher. You know the cow's lips, udder, and other unmentionables.

Kimberlita said...

ew. that does NOT sound lekker.