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Samoosas

Ramadan and

Samoosas

15 minutes

Boerewors stew

Sausage recipes

Boerewors stew

15 minutes

Cape Malay mussels

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Cape Malay mussels

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Ingrid Jones’ Bobotie

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Boerbok rib with tomato bredie

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Boerbok rib with tomato bredie

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Bobotie

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Bobotie

1 1/2 hours

Corn and beer bread

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Corn and beer bread

1 hour

Traditional malva pudding

Malva Pudding

Traditional malva pudding

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Boeber with toasted almonds

Ramadan and

Boeber with toasted almonds

25 minutes

Frikkadels in a spicy paprika-tomato sauce

South African

Frikkadels in a spicy paprika-tomato sauce

35 minutes

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Frikkadels in a spicy paprika-tomato sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 35 minutes

Ingredients

For serving

Guacamole, mixed with sliced green chilli, chopped coriander and a squeeze of lemon

For the frikkadels, mix:

500 g beef mince
1 egg
1/4 cup breadcrumbs
1/4 cup chopped parsley
1/2 red onion, grated
Sea salt and freshly ground black pepper

For the spicy paprika-tomato sauce

2 T olive oil
2 ripe tomatoes, cut into chunks
1/2 red onion, chopped
4 cloves garlic, chopped
1 T smoked paprika
1/2 x 400 g can chopped tomatoes
1 T tomato puree
2 T Worcester sauce
2 dried chillies, whole

Method

Mould the beef mixture into bite-sized balls.

To make the spicy paprika-tomato sauce:
Place a pan over a medium to high heat and add the olive oil. When hot, fry the tomato, red onion and garlic for 5 minutes, or until softened and fragrant. Add the remaining sauce ingredients to the pan and simmer for 10 minutes before adding the frikkadels.

Simmer for a further 15 to 20 minutes. Serve the spicy meatballs straight from the pan, alongside bowls of guacamole.

Cook’s note: Serve with a pile of tortilla wraps to mop up the juices.

Per serving: 1120.3 kJ, 2.5 g protein, 16.3 g fat, 8.7 g carbs

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