Frikkadel bake

By Hope Malau
03 November 2015

Try these tasty frikkadels, baked in a tomato sauce with bits of melted cheese. Serve with bread or pap

Serves 6 Preparation: 10 min Cooking: 35 min

  • 2 slices white bread, crusts removed
  • 50 g butter
  • 60 ml (¼ c) olive oil, for frying
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 500 g ostrich mince
  • 1 egg
  • 5 ml (1 t) ground all spice
  • handful parsley, chopped
  • salt and black pepper
  • 45 ml (3 T) flour

Tomato sauce

  • 15 ml (1 T) oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 x 410 g tins chopped tomatoes
  • 5 ml (1 t) sugar
  • salt and black pepper
  • 50 g mozzarella cheese

Preheat the oven to 200 °C

1      Soak the bread in water then remove, gently squeeze out the excess water and set aside. Heat the butter and 5 ml (1 t) oil in a large nonstick frying pan and fry the onion and garlic until translucent.

2      Combine the onion mixture and mince in a large bowl. Add the soaked bread, egg, all spice, parsley and seasoning.

3      Shape the mixture into balls and coat in the flour. Heat the remaining oil in a large nonstick frying pan and fry the frikkadels, a few at a time, for 3 minutes on each side. Remove from the pan and set aside.

4      Tomato sauce Heat the oil in a medium saucepan. Add the onion and garlic and fry until golden. Add the tomatoes, sugar and seasoning. Simmer until reduced, about 15 minutes.

5      Pour the sauce and frikkadels in a baking dish, sprinkle cheese over and bake for 10 minutes or until the cheese is melted.

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