Pork frikkadels with chakalaka is a family favourite for DRUM food assistant Carmen Petersen. It’s quick and easy to prepare when using Eskort’s Pork Mini Frikkadels.
Ingredients
15ml (1T) oil
1 onion, chopped
2 cloves garlic, crushed
30ml (2T) finely grated ginger
2 chillies, seeded and chopped
30ml (2T) mild curry powder
1 each green, red and yellow pepper, seeded and cubed
4 large carrots, scraped and grated
1 can (400 g) tomato and onion mix
15ml (1T) tomato paste
salt and pepper
pinch sugar
1 can (400g) baked beans
1 packet Eskort Pork Mini Frikkadels
chopped parsley
To serve
freshly baked bread
Method
- Heat the oil in a frying pan and stir-fry the onion, add the garlic, ginger and chillies and cook until soft. Add the curry powder and stir well.
- Add some water if it looks like the stir-fry is sticking to the bottom of the pan.
- Add the peppers to the pan and stir-fry until just soft but still crisp, followed by the carrots.
- Stir in the tomato and onion mix and tomato paste. Season to taste with salt and pepper and simmer for about 10 minutes until slightly thickened.
- Add the baked beans and Eskort Pork Mini Frikkadels, stir through, cover and heat until warm.
To serve
- Spoon into a pretty platter, garnish with parsley and serve with slices of freshly baked bread.
