Frikkadels South Africa Recipe

How to make it

---

• - 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'.