---
title: "Lockdown Recipe of the Day: Ginger Biscuit Frikkadels"
description: "Frikkadels and ginger biscuits? Yet it makes sense in the tasting. The hall of fame reserves a display case for such fearless creations with a cult following."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Errieda du Toit"
author_url: "https://www.dailymaverick.co.za/author/errieda-du-toit/"
canonical_url: "https://www.dailymaverick.co.za/article/2020-12-15-lockdown-recipe-of-the-day-ginger-biscuit-frikkadels/"
published: "2020-12-15T11:40:38"
updated: "2020-12-15T11:41:00"
lang: "en-ZA"
word_count: 268
---

# Lockdown Recipe of the Day: Ginger Biscuit Frikkadels

> Frikkadels and ginger biscuits? Yet it makes sense in the tasting. The hall of fame reserves a display case for such fearless creations with a cult following.

By Errieda du Toit · Published 15 December 2020, 13:40 SAST · Updated 15 December 2020, 13:41 SAST

## Content

This recipe is an adaptation of frikkadels in a sweet-and-sour ginger sauce that was originally made with brown breadcrumbs, ground ginger, golden syrup, plums, apple, dried apricots, prunes, sultanas and tomato. This recipe, from an old church cookbook owned by Hannerie Visser’s mother, takes an inventive shortcut: the ginger biscuits are a substitute for everything from the breadcrumbs to the spices and golden syrup.

(Makes 8 large or 12 medium frikkadels)

**Frikkadels**

500 g beef mince

125 ml sour cream or Bulgarian yoghurt

1 packet (50 g) brown onion soup powder

60 ml fresh breadcrumbs

2 eggs, beaten

3 ml salt

**Method**

Preheat the oven to 180 °C.

Mix all the ingredients together well. Form the frikkadels and place in a greased oven dish.

**Sauce**

50 g ginger biscuits (about 6 biscuits), broken into pieces

50 ml tomato sauce

30 ml vinegar

30 ml soft brown sugar

50 g sultanas or currants (optional)

15 ml oil

250 ml meat stock

**Method**

Mix all the ingredients together and spoon over the frikkadels. Cover with a lid or aluminium foil and bake for 25 minutes, then bake uncovered for a further 5 minutes. **DM168/TGIFood**

*From Share, by Errieda du Toit, published by Struik Lifestyle. Photography by Ian du Toit.*

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