Zesty Brown Rice Salad with Cape Malay Mini Frikkadels and Coconut Yoghurt

Image supplied
Image supplied

Serves 4 | Preparation: 10 | Min Cooking: 15 Min


Eskort Cape Malay Mini Frikkadels

200g French beans

45ml (3T) avocado oil

45ml (3T) red wine vinegar

zest and juice of 1 lemon

1c chopped chives

1t dried chilli flakes

4c cooked wild rice

125ml (½c) coconut yoghurt salt and freshly ground pepper


  • Preheat the oven to 180°C.
  • Place the frikkadels in their bag in the microwave oven and cook for 2 minutes.
  • Place the frikkadels with the marinade on a baking sheet lined with baking paper and bake for 10 minutes.
  • Meanwhile place the French beans in a bowl with the avocado oil, vinegar, lemon zest and juice and season with salt and pepper.
  • Mix the chives and chilli flakes through the brown rice and place the rice mixture in a salad bowl.
  • Top the rice mixture with the beans mixture, dressing the rice with the oil and vinegar.
  • Remove the frikkadels from the oven.
  • Serve the frikkadels on the rice salad with the marinade and juices from the frikkadels and drizzle with the coconut yoghurt.

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