Home
Recipes
Carb Conscious

Prawns with bagna cauda

Christmas recipes

Prawns with bagna cauda

20 minutes

Wedge salad with pecan crunch

Christmas recipes

Wedge salad with pecan crunch

10 minutes

Mushroom carpaccio

Asian recipes

Mushroom carpaccio

Jerk-style oyster mushrooms

Mushroom recipes

Jerk-style oyster mushrooms

10 - 15 minutes

Stovetop leg of lamb

Lamb recipes

Stovetop leg of lamb

3 hours

Lamb sausage Bolognese

Butternut recipes

Lamb sausage Bolognese

25 minutes

Snoek with atchar

Atchar recipes

Snoek with atchar

35 minutes

Garbure

French recipes

Garbure

45 minutes–1 hour

Mushroom ragù

Italian recipes

Mushroom ragù

30 minutes

Tenderstem broccoli-and-blue cheese soup

Broccoli recipes

Tenderstem broccoli-and-blue cheese soup

30 minutes

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

Avocado recipes

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

25 minutes

uNcinci’s frikkadels

Meatballs recipes

uNcinci’s frikkadels

20 minutes

Load more

uNcinci’s frikkadels

By Khanya Mzongwana

Serves Makes about 35 frikkadels

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 kg lean beef mince
1 thick slice bread soaked in 4 T milk
1 medium onion, finely chopped
1 potato, washed and grated
1 carrot, washed and grated
2 free-range eggs
2 T Woolworths steak rub
10 g Italian parsley, roughly chopped
1 lemon, zested
¼ cup vegetable oil, for frying

Method

1. Smash all the ingredients except the oil together in a bowl and roll into oblong or round shapes, whichever you prefer.

2. Heat a pan and add the vegetable oil. Fry the meatballs in batches until brown and crispy. Serve immediately.

Cook's note: This recipe was passed down by word of mouth and I hope that if uNcinci sees this, she will be proud of how well I remembered it. My aunts coat the frikkadels in a bit of flour to prevent sticking but it’s not essential. It makes tremendously good burger patties.

Find more meatball recipes here.

Photograph: Toby Murphy