Frikadelle (Meat Balls)
Frikadelle are the South African take on the meatball, flattened into patties and fried in a skillet. The recipe is happy with whatever ground meat you have, from beef, lamb or pork to ostrich, veal or even fish. Bread soaked and squeezed dry keeps the patties tender, while mustard, parsley and a crumbled stock cube season them from within. They take little effort and suit a weeknight supper.
Instructions
Soak the bread in water until it is soft, then squeeze it firmly between your hands to press out as much water as you can.
Put the ground meat, chopped onion, eggs, squeezed bread, mustard, crumbled stock cube, parsley and pepper into a large bowl. Knead with your hands until the mixture is even and holds together, with no streaks of egg or pockets of bread.
Shape the mixture into balls and press each one into a flat patty no bigger than the palm of your hand. Keeping them fairly thin helps them cook through without burning on the outside.
Heat olive oil in a skillet and fry the patties, turning them once or twice. They are done when both sides are browned and the centers are cooked through with no pink remaining.
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