Spicy frikkadels

Recipe from: 7 November 2011

Ingredients 19
Servings 8
Time 00:10

Ingredients

  • 1
    large egg
  • 5
    Tbs
    natural yoghurt
  • 1
    cup
    fresh white breadcrumbs
  • 1
    small onion - peeled and finely grated
  • 750
    g
    minced beef, lamb or pork
  • 2
    cloves garlic - peeled and crushed
  • 1/2
    cup
    very finely chopped fresh coriander
  • 1
    tsp
    finely grated lemon zest
  • 1 1/2
    tsp
    cumin
  • 1
    tsp
    ground coriander
  • 1/2
    tsp
    chilli powder (or more) - to taste
  • 1 1/2
    tsp
    salt
  • Milled black pepper
  • 100
    g
    feta cheese - cut into 1-cm cubes
  • A small bunch of fresh mint
  • 1/2
    cup
    chickpea (channa) flour
  • 1
    tsp
    turmeric
  • 1
    tsp
    paprika
  • Sunflower oil
 

Method

00:15
 
Whisk the egg and yoghurt in a large mixing bowl, stir in the breadcrumbs and allow to stand for 5 minutes. Now add the mince, onion, garlic, coriander, lemon zest, spices, salt and black pepper to taste. Using your hands, squish everything together to make a fairly firm paste.

To form the meatballs, pinch off a ball the size of a large litchi. Slightly flatten it in the palm of your hand, place a mint leaf on top, and on top of that a cube of feta. Gently squeeze and pinch the mixture to fully enclose the filling then roll it, very gently, between your palms to form a ball. Put them in the fridge for 30 minutes to firm up.

Heat the oven to 180º C. Mix the chickpea flour, turmeric and paprika on a plate and mix well. Roll the meatballs, 8 at a time, in the seasoned flour and dust off the excess. Fry 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.

Stick a toothpick into each one and serve hot or cold.

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa's blog, click here.


 

 

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