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Lamb frikkadels with beetroot raita

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

For the frikkadels:

500 g free-range lamb mince
360 g Woolworths exotic tomatoes, finely diced
1 red onion, grated
1/4 cup fresh parsley, chopped
1/4 cup panko breadcrumbs
1 free-range egg
1 T Worcestershire sauce
1 T brown vinegar
sea salt and freshly ground black pepper, to taste
2 T olive oil
1 T butter
4 rotis, for serving

For the beetroot raita, mix:

1 cup plain yoghurt
1 beetroot, peeled and grated
2 mini cucumbers, grated
salt, a pinch
lemon juice, a squeeze

For the coconut sambal, mix:

60 g fresh or desiccated coconut
1 t fresh coriander, chopped
1 lime, zested

Method

1. Preheat the oven to 180°C.

2. To make the meatballs, combine the mince, tomato, onion, parsley, breadcrumbs, egg, Worcester sauce and brown vinegar.

3. 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 and butter.

4. When hot, brown the frikkadels on all sides for a few minutes.

5. Transfer to an ovenproof dish and bake for 10–15 minutes, or until firm and cooked through.

6. Heat the rotis in a dry pan or under the grill and serve with the meatballs, raita and sambal.

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