If you can’t remember the last time you had homemade frikkadels on your plate, it’s been too long, Chef! Time to change that with these appetising beef & chorizo frikkadels, with a spicy Spanish note. A chipotle-infused homemade cheese sauce is dolloped over and a side of orange-glazed carrots, greens & feta bring it all together.
Spicy Chorizo & Beef Frikkadels
Spicy Chorizo & Beef Frikkadels
with a spicy cheese sauce & roasted carrot salad
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Cake Flour
- Carrot
- Cheddar Cheese
- Chipotle Chillies in Adobo
- Danish-style Feta
- Free-Range Beef Mince
- Green Leaves
- Low Fat UHT Milk
- Sliced Pork Chorizo
- Spiced Crumbs
- Sweet Glaze
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk (optional)
- Butter
CARROTS
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
FRIKKADEL PREP
In a bowl, combine the mince, the chopped chorizo, the spiced crumbs, ½ egg, and season. Wet your hands slightly and shape the mixture into 4-5 mini patties. Set aside.
FAB FRIKKADELS
Place a pan over medium heat with a drizzle of oil. When hot, fry the patties until browned and cooked through, 1-2 minutes per side. Remove from the pan.
GLAZED CARROTS
When the carrots have 5-8 minutes left to cook, drizzle the sweet glaze over them and shake the tray to coat evenly.
CHEESE SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with a splash of water or milk (optional) if it's too thick, and add the grated cheese. Stir until the cheese is melted, mix in the chopped chipotle chillies (to taste), and season.
JUST BEFORE SERVING
In a salad bowl, add the roasted carrots, the green leaves, the drained feta, and a drizzle of olive oil.
DINNER IS READY
Plate up the carrot salad, side with the frikkadels, and drizzle the spicy cheese sauce over the frikkadels. Well done, Chef!
Carrot - 240g
Free-range Beef Mince - 150g
Sliced Pork Chorizo - 30g
Spiced Crumbs - 40ml
Sweet Glaze - 40ml
Cake Flour - 10ml
Low Fat UHT Milk - 50ml
Cheddar Cheese - 30g
Chipotle Chillies In Adobo - 10g
Green Leaves - 20g
Danish-style Feta - 20g
CARROTS
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
FRIKKADEL PREP
In a bowl, combine the mince, the chopped chorizo, the spiced crumbs, 1 egg, and season. Wet your hands slightly and shape the mixture into 4-5 mini patties per portion. Set aside.
FAB FRIKKADELS
Place a pan over medium heat with a drizzle of oil. When hot, fry the patties until browned and cooked through, 1-2 minutes per side. Remove from the pan.
GLAZED CARROTS
When the carrots have 5-8 minutes left to cook, drizzle the sweet glaze over them and shake the tray to coat evenly.
CHEESE SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with a splash of water or milk (optional) if it's too thick, and add the grated cheese. Stir until the cheese is melted, mix in the chopped chipotle chillies (to taste), and season.
JUST BEFORE SERVING
In a salad bowl, add the roasted carrots, the green leaves, the drained feta, and a drizzle of olive oil.
DINNER IS READY
Plate up the carrot salad, side with the frikkadels, and drizzle the spicy cheese sauce over the frikkadels. Well done, Chef!
Carrot - 480g
Free-range Beef Mince - 300g
Sliced Pork Chorizo - 60g
Spiced Crumbs - 80ml
Sweet Glaze - 80ml
Cake Flour - 20ml
Low Fat UHT Milk - 100ml
Cheddar Cheese - 60g
Chipotle Chillies In Adobo - 20g
Green Leaves - 40g
Danish-style Feta - 40g
CARROTS
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRIKKADEL PREP
In a bowl, combine the mince, the chopped chorizo, the spiced crumbs, 1½ eggs, and season. Wet your hands slightly and shape the mixture into 4-5 mini patties per portion. Set aside.
FAB FRIKKADELS
Place a pan over medium heat with a drizzle of oil. When hot, fry the patties until browned and cooked through, 1-2 minutes per side. Remove from the pan.
GLAZED CARROTS
When the carrots have 5-8 minutes left to cook, drizzle the sweet glaze over them and shake the tray to coat evenly.
CHEESE SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with a splash of water or milk (optional) if it's too thick, and add the grated cheese. Stir until the cheese is melted, mix in the chopped chipotle chillies (to taste), and season.
JUST BEFORE SERVING
In a salad bowl, add the roasted carrots, the green leaves, the drained feta, and a drizzle of olive oil.
DINNER IS READY
Plate up the carrot salad, side with the frikkadels, and drizzle the spicy cheese sauce over the frikkadels. Well done, Chef!
Carrot - 720g
Free-range Beef Mince - 450g
Sliced Pork Chorizo - 90g
Spiced Crumbs - 120ml
Sweet Glaze - 120ml
Cake Flour - 30ml
Low Fat UHT Milk - 150ml
Cheddar Cheese - 90g
Chipotle Chillies In Adobo - 30g
Green Leaves - 60g
Danish-style Feta - 60g
CARROTS
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRIKKADEL PREP
In a bowl, combine the mince, the chopped chorizo, the spiced crumbs, 2 eggs, and season. Wet your hands slightly and shape the mixture into 4-5 mini patties per portion. Set aside.
FAB FRIKKADELS
Place a pan over medium heat with a drizzle of oil. When hot, fry the patties until browned and cooked through, 1-2 minutes per side. Remove from the pan.
GLAZED CARROTS
When the carrots have 5-8 minutes left to cook, drizzle the sweet glaze over them and shake the tray to coat evenly.
CHEESE SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with a splash of water or milk (optional) if it's too thick, and add the grated cheese. Stir until the cheese is melted, mix in the chopped chipotle chillies (to taste), and season.
JUST BEFORE SERVING
In a salad bowl, add the roasted carrots, the green leaves, the drained feta, and a drizzle of olive oil.
DINNER IS READY
Plate up the carrot salad, side with the frikkadels, and drizzle the spicy cheese sauce over the frikkadels. Well done, Chef!
Carrot - 960g
Free-range Beef Mince - 600g
Sliced Pork Chorizo - 120g
Spiced Crumbs - 160ml
Sweet Glaze - 160ml
Cake Flour - 40ml
Low Fat UHT Milk - 200ml
Cheddar Cheese - 120g
Chipotle Chillies In Adobo - 40g
Green Leaves - 80g
Danish-style Feta - 80g
Woolies Products in this dish
