Spicy Chorizo & Beef Frikkadels

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

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
Photo of Spicy Chorizo & Beef Frikkadels
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. JUST BEFORE SERVING

    In a salad bowl, add the roasted carrots, the green leaves, the drained feta, and a drizzle of olive oil.

  7. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. JUST BEFORE SERVING

    In a salad bowl, add the roasted carrots, the green leaves, the drained feta, and a drizzle of olive oil.

  7. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. JUST BEFORE SERVING

    In a salad bowl, add the roasted carrots, the green leaves, the drained feta, and a drizzle of olive oil.

  7. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. JUST BEFORE SERVING

    In a salad bowl, add the roasted carrots, the green leaves, the drained feta, and a drizzle of olive oil.

  7. 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

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