Lemony lamb frikkadels on beetroot raita

Serve these fragrant meatballs as part of a mezze-style feast with flatbreads, a grain salad and extra dips.

Less than 1 hour

Serves 4-6 

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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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