By Ina Paarman
One cannot have a drinks party without mini-frikkadels!
You will need:
2 t (10 ml) powdered gelatine
500 g pork sausage meat
500 g lean beef mince
2 t (10 ml) Ina Paarman’s Meat Spice
1 T (15 ml) ground cumin
1 cup (250 ml) soft white breadcrumbs
4 T (60 ml) Ina Paarman’s Roast Onion
Soup & Gravy Powder
1 cup (250 ml) cold water
2 x 25 g Ina Paarman’s Liquid Beef Stock
Coating:
2 cups (500 ml) soft white breadcrumbs,
finer is better
2 t (10 ml) Ina Paarman’s Chilli & Garlic
Seasoning
To Fry
3 T (45 ml) butter
½ cup (125 ml) olive or canola oil
To Dip
Ina Paarman’s Sweet Chilli Chutney
Method
Sprinkle the gelatine over the minced meat. Mix all the ingredients for the frikkadels togeth-
er with a small knife. Leave to rest for 10 minutes. Roll into small balls (a heaped teaspoon-
ful, is the perfect size).
Mix the soft breadcrumbs and Chilli & Garlic Seasoning together for the coating. Roll the
mini-frikkadels in the breadcrumb mixture. Refrigerate until ready to cook. Pan-fry in butter
and oil. Serve warm or at room temperature speared on cocktail forks with Sweet Chilli
Chutney for dipping.