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Lockdown Recipe of the Day: Ginger Biscuit Frikkadels

Lockdown Recipe of the Day: Ginger Biscuit Frikkadels
Ginger biscuit frikkadels, from Share by Errieda du Toit (Struik Lifestyle). (Photo: Ian du Toit)

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.

This recipe is an adaptation of frikkadels in a sweet-and-sour ginger sauce that was originally made with brown breadcrumbs, ground ginger, golden syrup, plums, apple, dried apricots, prunes, sultanas and tomato.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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