Ostrich frikkadels

July 18, 2016 (Last Updated: January 11, 2019)

TO DRINK: Shiraz has loads of pepper, so it’s perfect for this punch of spice

Print Recipe

Ostrich frikkadels

Serves: 4 – 6
Cooking Time: 50 mins

Ingredients

  • 3 slices of white bread, crusts removed
  • 50g butter
  • 60ml (¼ cup) olive oil, for frying
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 700g ostrich mince
  • 1 large egg
  • 5ml (1 tsp) ground all spice
  • 60ml (¼ cup) fresh flat-leaf parsley, chopped
  • salt and freshly ground black pepper, to taste
  • 45ml (3 tbsp) cake flour
  • TOMATO SAUCE
  • 15ml (1 tbsp) olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 3 x 410g tins chopped tomatoes
  • 5ml (1 tsp) sugar
  • salt and freshly ground black pepper, to taste

Instructions

1

Soak the bread in water then remove, gently squeeze out excess water and set aside. Heat the butter and 5ml (1 tsp) of the olive oil in a large non-stick frying pan and fry the onion and garlic until translucent.

2

Combine the onion, garlic and mince in a large bowl. Add the soaked bread, egg, all spice, parsley and seasoning.

3

Shape the mixture into balls and coat in the flour. Heat the remaining oil in a large non-stick frying pan and fry the frikkadels, a few at a time, for 3 minutes on each side. Remove from the pan and set aside.

4

For the tomato sauce, heat the oil in a medium saucepan. Add the onion and garlic and fry until golden, about 3 minutes. Add the tomatoes, sugar and seasoning. Simmer until reduced, about 15 – 20 minutes.

5

Add the frikkadels to the pan and simmer on medium heat for 15 minutes.

6

Serve with stiff pap to mop up all the sauce.

 

More From FHE:

July 18, 2016 (Last Updated: January 11, 2019) By
Send this to a friend