Cooking time - 25 minutes
Ingredients:
500 g free-range beef mince
4 ripe tomatoes finely diced
1 grated onion
1/4 cup chopped parsley
1/4 cup breadcrumbs
500 g free-range beef mince
4 ripe tomatoes finely diced
1 grated onion
1/4 cup chopped parsley
1/4 cup breadcrumbs
1 egg
1 T worcester sauce
1 T brown vinegar
sea salt and freshly ground black pepper
2 T olive oil
2 T garlic cloves thinly sliced
cos lettuce leaves, for serving
tomato and red onion salsa, for serving
chermoula paste, for dipping
1 T worcester sauce
1 T brown vinegar
sea salt and freshly ground black pepper
2 T olive oil
2 T garlic cloves thinly sliced
cos lettuce leaves, for serving
tomato and red onion salsa, for serving
chermoula paste, for dipping
Cooking instructions:
Preheat the oven to 180°C.
Combine the mince, tomato, onion, parsley, breadcrumbs, egg, Worcester
sauce and brown vinegar.
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.
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.
When hot, fry the garlic and frikkadels, until the latter are browned
on all sides.
Transfer to an ovenproof dish and bake for 10 to 15 minutes, or until firm and cooked through.
Transfer to an ovenproof dish and bake for 10 to 15 minutes, or until firm and cooked through.
Cook’s note: Chermoula is a fragrant spiced paste available from selected Woolworths stores and delis.