Lamb frikkadels with beetroot raita

Lamb frikkadels with beetroot raita

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  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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