These delicious lamb frikadelle (meat balls) are easy to prepare and go down well with a tomato and red pepper relish: perfect padkos (road food)!
Makes 16
Tune: Roadtrippin’ by Red Hot Chilli Peppers
Ingredients
- 450 to 500 g lamb mince
- 1 small onion, very finely chopped
- 1 egg
- ½ cup breadcrumbs
- ¼ cup finely chopped fresh coriander
- ½ teaspoon garam masala powder
- Salt and pepper
- 1/3 cup beer, ale or beef stock
Cooking instructions
Preheat the oven to 180° Celsius.
Mix together the mince, onion, egg, breadcrumbs, coriander, garam masala and salt and pepper. Roll the mince mixture into pellets about the size of Ping-Pong balls and pack loosely in an ovenproof dish. Pour the liquid into the dish and cover with foil.
Cook for 30 minutes, then remove the foil and cook for another 10 to 15 minutes until the liquid has cooked off entirely and the frikkadelle are a nice brown colour.
Serve with tomato and red pepper relish
Ingredients
- 300 g ripe red tomatoes
- 15 ml oil
- 1 medium red onion, peeled and finely chopped
- 1 medium red chilli (adjust according to taste)
- 1 medium red pepper, deseeded and finely chopped
- 2 teaspoons crushed garlic
- ¼ cup brown sugar
- ¼ cup red wine vinegar or brown vinegar mixed with
- 15 ml balsamic vinegar
Cooking instructions
Blanch, peel and dice the tomatoes and set aside.
Heat the oil over medium heat, add the garlic, chilli, red pepper and onion and sweat gently for about 10 minutes until the onion starts becoming translucent. Add the chopped tomatoes, sugar and vinegar and simmer gently for about an hour over a low to medium heat until the liquid reduces totally.
Tip:
Smear any relish leftovers on a ham sarmie.
More great road-trip and padkos recipes here.
