As South Africans, the humble frikkadel is one of our go-to comfort foods. We added a bit of Mediterranean flair with seasonal herbs and veggies.
300g beef mince
150g lamb mince
2 cloves garlic, peeled and crushed
1 red onion, peeled and chopped
2 tsp ground cumin
1 tsp chopped capers
2½ tbsp chopped parsley
2½ tbsp chopped coriander
Salt and black pepper
1 tbsp olive oil
Zest and juice of 1 lemon, plus wedges to serve
3 spring onions, chopped
Pea shoots, to garnish
1. In a large mixing bowl, combine the beef mince, lamb mince, breadcrumbs, garlic, onion, cumin, capers, egg and two tablespoons each of the parsley and coriander, then season.
2. Divide the mixture evenly into 12 meatballs. Heat the olive oil in a hot pan and fry the meatballs until golden and cooked through.
3. Add the butter, lemon zest and juice, and the remaining parsley and coriander to the pan. Allow the butter to turn golden before adding the peas and spring onions, and season.
4. Once the peas are cooked through, remove from the heat, garnish with the pea shoots and serve with lemon wedges.