Delicious frikkadel recipe

I love eating good food, and it’s even better if I’ve prepared it myself. I’ve compiled a list of recipes in a Google Doc* which I use regularly and the most recent addition is for Frikkadels, a South African meatball which is usually fried, baked or fried then baked.

Frikkadel
Frikkadels (CC-BY) by Rainer Zenz on Wikipedia https://af.wikipedia.org/wiki/Frikkadel#/media/File:Buletten.jpg

I usually find that I have to tweak a recipe to make it work for me. Here is the recipe I found on the Woolworths website.

 

Traditional frikkadel with garlic and chermoula

Ingredients

4 ripe tomatoes, finely diced
1 tbsp Brown vinegar
cos lettuce leaves, for serving
6 garlic cloves, roughly chopped
2 Tbsp olive oil, enough to cover fish
sea salt and freshly ground black pepper, to taste
3 Tbsp Worcester sauce
1 egg
4 Tbsp parsley, roughly chopped
1/2 large onion, diced
500 g free-range beef mince

Cooking Instructions

Preheat the oven to 180°C.
Combine the mince, tomato, onion, parsley, breadcrumbs, egg, Worcester sauce and brown vinegar.
Season to taste, then mould the mixture into large balls. Place a nonstick pan over a medium to high heat and add the olive oil.
When hot, fry the garlic and frikkadels, until the latter are browned on all sides.
Transfer to an ovenproof dish and bake for 10 to 15 minutes, or until firm and cooked through.
Serve nestled in crisp cos lettuce leaves with a tomato-and-red onion salsa and a small bowl of chermoula paste, for dipping, on the side.

 

 

My own twist

I had to get rid of the liquid (residual water, Worcestershire sauce and vinegar) from the mixture by forming the balls then squeezing gently. I also sliced a few garlic cloves in half and dropped them into the oil but removed them before they got too brown. Next time I will create my own garlic-infused oil and add a bit to the frying oil too.

I also bought a can of Rhodes chopped tomatoes and poured it over the frikkadels in a deep oven dish then baked as per the recipe. Not only does it add delicious flavour to the frikkadel, but it also retains the moisture which is sometimes lost by oven baking. When serving, pour some of the tomato smoor over the frikkadels.

 

*When viewing the Google Doc, click on Tools –> Document outline if you’d like to see a table of contents

Do you have any frikkadel recipe variations you’d like to share? Comment below and you could win a 16GB OTG flash drive valued at R150. Draw to take place on 14 September. Competition open to South African readers only.

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