Entree: South Africa – Afrikaner / Boer – Frikkadel (South African spiced minced meat patties or meatballs commonly baked or fried)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 slice (approx. 1 oz (28 g)) day-old white bread, crusts removed and torn into pieces
- 1/4 cup (60 ml) milk
- 1 large egg (approx. 1.75 oz (50 g))
- 1 small onion, finely chopped (approx. 3 oz (85 g))
- 1 clove garlic, minced (approx. 0.2 oz (5 g))
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) ground coriander
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) vegetable oil for frying
- Optional: 2 tbsp (30 g) plain dry breadcrumbs for firmer texture

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 slice (approx. 1 oz / 28 g) day-old white bread, crusts removed and torn into pieces
- 1/4 cup (60 ml) milk
- 1 large egg (approx. 1.75 oz / 50 g)
- 1 small onion, finely chopped (approx. 3 oz / 85 g)
- 1 clove garlic, minced (approx. 0.2 oz / 5 g)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) ground coriander
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) vegetable oil for frying
- Optional: 2 tbsp (30 g) plain dry breadcrumbs for firmer texture

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small bowl, combine torn bread and milk; let sit until fully softened, about 5 minutes. Mash into a paste.
2. In a large bowl, combine ground beef, soaked bread, egg, chopped onion, garlic, Worcestershire sauce, mustard, salt, pepper, coriander, nutmeg, parsley, and breadcrumbs if using. Mix gently until just combined; avoid overworking.
3. Form the mixture into 12 medium patties or meatballs (about 2 oz (55 g) each).
4. Heat vegetable oil in a large skillet over medium heat. When hot, add patties in a single layer and fry 3–4 minutes per side until golden brown and cooked through (internal temperature 160°F / 71°C). Work in batches if needed.
5. Transfer to a paper towel–lined plate to drain briefly. Serve hot with mashed potatoes, gravy, or bread and chutney.

1. In a small bowl, combine torn bread and milk; let sit until fully softened, about 5 minutes. Mash into a paste.
2. In a large bowl, combine ground beef, soaked bread, egg, chopped onion, garlic, Worcestershire sauce, mustard, salt, pepper, coriander, nutmeg, parsley, and breadcrumbs if using. Mix gently until just combined; avoid overworking.
3. Form the mixture into 12 medium patties or meatballs (about 2 oz / 55 g each).
4. Heat vegetable oil in a large skillet over medium heat. When hot, add patties in a single layer and fry 3–4 minutes per side until golden brown and cooked through (internal temperature 160°F / 71°C). Work in batches if needed.
5. Transfer to a paper towel–lined plate to drain briefly. Serve hot with mashed potatoes, gravy, or bread and chutney.