Worcestershire sauce Archives

Cabbage recipes

Goat and cabbage stew

1½ hours

Beef recipes

Chuck steaks with café de Paris butter

40 minutes

Braai recipes

Maille Dijon bourbon BBQ ribs

2 hours 36 minutes

Asian recipes

Golden tofu curry

40 minutes

Avocado recipes

Avo Ritz in avo boats

Dip recipes

Dipped baked pretzels

Beef recipes

Bobotie cups

50 minutes

Christmas recipes

Our ultimate gammon glazes

10 minutes

Beef recipes

Gran’s classic cottage pie

1 hour

Christmas recipes

Gammon with BBQ sauce

1 - 1 1/2 hours

Chicken recipes

Siba’s bongo chicken

50 minutes

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.

Browse more meatball recipes here.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Goat and cabbage stew

Chuck steaks with café de Paris butter

Maille Dijon bourbon BBQ ribs

Golden tofu curry

Avo Ritz in avo boats

Dipped baked pretzels

Bobotie cups

Our ultimate gammon glazes

Gran’s classic cottage pie

Gammon with BBQ sauce

Siba’s bongo chicken

Lamb frikkadels with beetroot raita

Lamb frikkadels with beetroot raita

Ingredients

Method