Friday
8 October 2010
FRIKKADEL
WITH CORIANDER IN THE OVEN
I arrived at the birthday bash for
The Artists Now Known As Little Man’s Father
three hours early.
The ladies had not even started preparing.
I offered to make some cocktails kebabs for the snacks,
but the daughter said ‘Why don’t you rather
cook supper for us? I miss your food.’
To keep it simple I agreed to make
frikkadels.
I haven’t posted this recipe
on the site because I didn’t think anyone would
be interested.
Turns out everyone who ate it wants the recipe, so
here we go.
INGREDIENTS
500g Steak Mince (I prefer fat-free)
6 x large cloves of fresh garlic
2 x green chillies, seeded and chopped fine
1 x medium-sized grated onion
1 x medium-sized grated tomato
1 x level tsp salt
½ teaspoon freshly-ground pepper
½ tsp Ground Jeera (Cumin)
1 x egg
2 x slices stale bread soaked in half a cup of milk.
(You can substitute bread with half a cup of plain
bread crumbs)
1 x bunch finely chopped green danya (coriander/cilantro)
METHOD
Finely grate the garlic, add salt and grind into a
paste using a broad knife.
Finely chop the green coriander and seeded green chillies.
Add all the ingredients together in a mixing bowl
and mix thoroughly. Use your hands. There is no other
way.
You can also add 1 tsp of baking powder if you want
it even lighter.
Do not squeeze the milk out of the bread.
The mixture should be fairly wet and loose. Add more
milk if necessary.
Roll into balls, flatten the balls into burger-sized
patties and lay on a lightly-greased oven tray.
Bake at 180 degrees in a preheated oven for 40 minutes.
Serve with mashed potato and onion, tomato and thyme
sauce.
