Publications
- 2 - thick slices of day-old white bread, crusts cut off
- 80ml - milk
- 10ml - oil
- 1 - large onion, finely chopped
- 15ml - medium curry powder
- 800g - minced meat
- 45ml - chutney
- 30ml - vinegar
- 1 - large carrot, coarsely grated
- 1 - egg, beaten
- - FOR THE SAUCE
- 30ml - oil
- 3 - onions, chopped
- 15ml - medium curry powder
- 125ml - vinegar
- 10ml - turmeric
- 30ml - brown sugar
- 60ml - apricot jam
- 500ml - water
- 6 - ripe bananas, sliced, with lemon juice sprinkled over
1. Preheat the oven to 160°C. Soak the bread in milk. Heat the oil and fry the onion until soft and translucent. Add the curry powder and fry for another minute. Allow to cool. Press the excess milk out of the bread and mash with a fork.
2. Mix the curry mixture into the mince, stirring with a fork to crumble the meat. Add the bread, chutney, vinegar and carrots.
3. Add the egg and mix. Season with salt and pepper. Mix all the ingredients thoroughly with a large two-pronged fork.
4. Don’t knead or press the mixture. Shape meat into balls and place in an ovenproof dish.
5. Prepare the sauce: Heat the oil and sauté the onion until soft. Add the curry powder and stir-fry for a minute. Add the vinegar, turmeric, brown sugar and apricot jam, and season with salt and pepper. Add half the water and bring to the boil, then simmer for 5 minutes. Add the rest of the water, bring to the boil and cook for 5-10 minutes. Remove the sauce from the stove and stir in the bananas. Pout the hot sauce over the frikkadels in the oven dish and bake for 45 minutes, or until the frikkadels are cooked through.
