Spicy frikkadels

8 servings Prep: 10 mins, Cooking: 15 mins
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Whether you call it a meatball, frikkadel or kofta, everyone loves this truly SA snack.

By Food24 November 07 2011
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Ingredients (19)

1 eggs — large
5 Tbs yoghurt — natural
1 cup breadcrumbs — white
1 onion — small, peeled and grated
750 g mince — beef, lamb or pork
2 garlic — cloves, peeled and crushed
1/2 cup fresh coriander — finely chopped
1 tsp lemon — zest only
1 1/2 tsp cumin
1 tsp coriander — ground
1/2 tsp chilli powder — to taste
1 1/2 tsp salt
freshly ground black pepper
100 g feta cheese — cubed
fresh mint
1/2 cup chickpea flour
1 tsp turmeric
1 tsp paprika
sunflower oil
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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
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