South African
Frikkadelle
These South African frikkadelle are tender, lightly spiced mince patties with soaked bread, onion, vinegar, and warm Cape-style seasoning. They are pan-fried until browned and served with tomato smoortjie, chutney, or mashed potatoes.
Watch it madePrecious Kitchen · 11:47
Ingredients
- Beef mince300g
- White bread1 slice
- Milk3 tbsp
- Small onion, finely grated1
- Egg, beaten1
- Fresh parsley, finely chopped1 tbsp
- Brown vinegar1 tsp
- Worcestershire sauce1 tsp
- Ground coriander1/2 tsp
- Ground nutmeg1/4 tsp
- Ground cloves1 pinch
- Salt3/4 tsp
- Black pepper1/4 tsp
- Fine dry breadcrumbs2 tbsp
- Sunflower oil2 tbsp
Method
- Tear the bread into small pieces, place it in a bowl, pour over the milk, and leave it to soak for 5 minutes.
- Squeeze the soaked bread lightly so it is moist but not dripping, then crumble it into a mixing bowl.
- Add the beef mince, grated onion, beaten egg, parsley, brown vinegar, Worcestershire sauce, coriander, nutmeg, cloves, salt, and pepper.
- Mix gently with your hands until just combined, taking care not to compact the mince too much.
- Shape the mixture into 4 oval frikkadelle, about 2 cm thick, then lightly coat them with the dry breadcrumbs.
- Heat the sunflower oil in a heavy frying pan over medium heat.
- Fry the frikkadelle for 4 to 5 minutes on one side until well browned, then turn and fry for another 4 to 5 minutes.
- Lower the heat, cover the pan, and cook for 5 to 7 minutes more, turning once, until the frikkadelle are cooked through but still juicy.
- Rest for 3 minutes before serving with tomato smoortjie, Mrs Ball's chutney, mashed potatoes, or yellow rice.
Common questions
Can I substitute the beef mince in frikkadelle?
Yes. Mixed beef and pork gives a richer, juicier result, while lamb makes it more robust. Use a similar fat content, around 15–20%, so the frikkadelle stay tender and don’t dry out in the pan.
How do I know when frikkadelle are cooked through?
After browning, cover and cook on lower heat until the centres are no longer pink and the juices run clear, usually 10–15 minutes total cooking time. They should feel firm but still springy when pressed lightly.
What common mistakes make frikkadelle tough or dry?
Overmixing is the biggest problem, because it compresses the mince and makes the texture dense. Also avoid too much breadcrumb or squeezing out the soaked bread too hard. Cook over medium, not high, so they brown without drying out.
How should I store leftover frikkadelle?
Cool them quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pan over low heat or in a 160°C oven until hot through. They also freeze well for about 2 months.
What should I serve with frikkadelle?
They’re good with mashed potatoes, rice, or pap. Add green beans, peas, or a salad for freshness. A simple gravy, chutney, or tomato relish works well, and they also make excellent sandwich fillings the next day.