Lemony lamb frikkadels on beetroot raita

Ingredients:

Frikkadels: 

• 1 pack (500g) lamb mince 
• 1 onion, finely chopped 
• 2 cloves garlic, minced 
• ¼ cup (20g) breadcrumbs 
• 1 egg, whisked 
• Juice (120ml) grated peel of 2 lemons 
• 1 tsp (5ml) each ground cumin and cardamom 
• ½ tsp (3ml) cinnamon 
• Handful fresh mint, parsley and coriander, chopped 
• Salt and milled pepper 
• Oil, for frying 

Raita: 

• 3-4 cooked beetroots, grated 
• 1 cup (250ml) PnP double cream plain yoghurt 
• 1 Tbsp (15ml) olive oil 
• Squeeze lemon juice 
• ½ tsp (3ml) ground cumin 
• 1-2 green chillies, deseeded and chopped (optional) 
• Chopped salad (cucumber, tomato and red onion) and rocket or microherbs, for serving 

Method

1. Combine frikkadel ingredients and season well. 
2. Roll into golf-ball-sized rounds (about 5cm) and chill in fridge for 15-30 minutes. 
3. Heat oil in a pan over medium heat. 
4. Fry frikkadels for 10-12 minutes or until golden-brown and cooked through. 
5. Combine raita ingredients and season. 
6. Spread raita on a platter, top with frikkadels and serve with a salad.  

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