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 chilli 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, add the grated cheese. If it's too thick, loosen with a splash of water or milk (optional). 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, add the grated cheese. If it's too thick, loosen with a splash of water or milk (optional). 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, add the grated cheese. If it's too thick, loosen with a splash of water or milk (optional). 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, add the grated cheese. If it's too thick, loosen with a splash of water or milk (optional). 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
