Recipe

Frikkadels South Africa Recipe

	Rahamby / All my dishes 2 years ago South African braised meat patties, flavored with nutmeg and coriander. (From Diane Ross Peirson Glaze.) Prep:20m Cook:60m Servings:46	Rahamby
	salisbury german boer south african ethnic

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Ingredients

2 pounds lean Ground Lamb, OR Beef, OR Pork, OR any combination

1/2 cup soft fresh Bread Crumbs (made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork)

1/2 cup finely chopped Onions

2 - Eggs

1/4 teaspoon ground Nutmeg, preferably freshly grated

1 teaspoon ground Coriander

2 teaspoons Salt

Freshly ground Black Pepper

1/4 cup Vegetable Oil

1 cup Beef Stock, fresh or canned

1 tablespoon Flour

1 tablespoon cold Water

Directions

- Combine the meat, bread crumbs, onions, eggs, nutmeg, coriander, salt and a few grindings of pepper in a bowl.

- Knead vigorously with both hands, then beat with a spoon until the mixture is smooth and fluffy.

- Divide the mixture into 12 equal portions and shape each one into a round, flattened patty about 1 inch thick and 2 inches in diameter.

- In a heavy 10 to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.

- Brown the patties in the hot oil, 5 or 6 at a time, turning them with a slotted spatula and regulating the heat so that they color richly and svenly on both sides without burning.

- As they brown, transfer the patties to a plate.

- Pour off the fat remaining in the skillet and in its place add the stock.

- Bring to a boil over high heat, stirring constantly and scraping in the brown bits clinging to the bottom and sides of the pan.

- Return the patties, along with any liquid that has accumulated around them, to the skillet.

- Reduce the heat to low, cover partially, and simmer for 30 minutes.

- With a slotted spoon or spatula, transfer the frikkadels to a heated platter and drape with foil to keep them warm while you prepare the sauce.

- Skim as much fat as possible from the liquid remaining in the skillet.

- There should be about 1 cup. If there is less, add more beef stock or, if there is more, boil the liquid over high heat until it is reduced to 1 cup.

- With a wire whisk, make a smooth paste of the flour and water, then whisk it into the liquid in the pan.

- Cook, stirring frequently, until the sauce comes to a boil and thickens lightly.

- Pour the sauce over the frikkadels and serve at once, or present it separately in a bowl.

Frikkadels can be served accompanied by "yellow rice with raisins".

Mixture can also be used to stuff grape leaves, as an appetizer, a la 'dolmathes'.

Not quite what you're looking for? See more Main Dish / Beef

Or see more just like this

Comments

dancegypsy67 2 years ago said:
I really like the idea of the mixture in grape leaves.

kukla 2 years ago said:
I enjoy seeing recipes for 'meatballs' from all the various countries...Love Keftedes (Greek; various spellings...) but will be trying this one next time... Thank you for the recipe, Rahamby :)

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