Frikkadel, a staple of South African braai gatherings, is made by rolling a mixture of minced meat, vinegar-soaked bread and grated nutmeg into balls and grilling them directly over the coals. Getting the mixture's texture and shaping right so it holds together on the grill takes real skill.
Soak the stale bread slices in vinegar and let them sit for 5 minutes, then squeeze out the liquid and crumble them by hand.
Thoroughly knead the mince with the crumbled bread, grated onion, egg, grated coconut, cumin, grated nutmeg, salt and pepper.
Chill the mixture for 15 minutes, then shape it firmly into round meatballs by hand.
Grill the meatballs over hot coals, turning them, for 20 minutes until a crust forms on every side.
Chill the mixture before grilling, or the meatballs can fall apart over the coals. Allergens: contains gluten (bread), egg, and tree nuts (coconut).
The grated coconut is a small traditional touch and can be left out if you prefer; it adds a faintly sweet note to the mixture.
Admin DadaGastro · verified in test kitchenHindistan cevizi rendesi harca gerçekten hafif bir tatlımsı ton katıyor, ilk denememde bile köfteler dağılmadan bütün kaldı.
Tarifte 20 dakika ızgara yazıyor, benim mangalım daha güçlü közlendiği için 15 dakikada dışı fazla koyulaşmaya başladı, içi ise hâlâ tam pişmemişti. Ateşin gücüne göre süreyi kontrol etmek gerçekten gerekiyor.
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