Frikadelle - South African Meatballs - Boerewors Style

Recipe by Emjay99
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READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
  • In a large mixing bowl combine all ingredients in the order given.
  • Mix well so that everything is evenly distributed.
  • Using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
  • At this stage you can freeze them as you would hamburgers.
  • To cook - heat the oil in a non stick frypan and brown on both sides.
  • Use the pan juice to fry up some sliced onion and make a rich onion gravy.
  • Return the patties to the gravy and cook on low until no longer pink.
  • Serve on top of creamy garlic mashed potatoes.
  • Instead of onion gravy - I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.
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