Tag Archives: salad

Postcards from the Veg: Lentil Frikkadels

It’s the 9th day of  Lent.

Lentil Frikadels

Meatless Meatballs

It’s been nine days without meat or chicken.

While my choice to give up meat for Lent is on some level a spiritual and ethical one, I was really just curious to see if I could do it.

Sometimes you need the constructs of a tradition or ritual to help motivate you to try something that otherwise seems too difficult. It’s the same with New Year’s Resolutions:  Our little hupstootjie to make the transition easier.

I launched into my vegetarian diet with something that at least looked like meat. I took food24’s lentil burger recipe and adapted it for frikkadels.

I’d like to introduce you to meatless meatballs. Take that, Fry’s!

Lentil Frikadels

The Close Up

Lentil Frikkadels
Makes about 12

1 cup of brown, dry lentils
3 cups of water
1 stock cube/tbs stock powder

1 onion, chopped
1 baby marrow, grated
1 small green pepper, grated
2 tbs tomato paste
1 tbs garlic and ginger paste
1 tsp paprika
salt and pepper to taste
1 cup of raw oats/breadcrumbs
Extra stock/wine/water

Oil for frying

Right. Rinse the lentils and cook them in the water and stock for about 15-20 mins until soft. Puree or mash them until you’re left with a thick paste. It can be really thick. Like, so-thick-it-broke-my-blender kind of thick.

Fry the onion in the oil until translucent. Mix the lentil paste with the onions and the rest of the ingredients and incorporate. Use extra liquid – like wine:) – to make the paste more malleable so that you can form it into small balls.

Roll the “mince” into “meat”balls.

Heat about 30ml of oil in a pan. Place the meatballs slowly into the oil and fry. You don’t need to worry about them being done or not – no raw meat to worry about! So fry them just until they are golden brown.

Serve with a cucumber raita and a green salad.

And so the journey to the veg of the earth continues…

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Pumping Iron: Beetroot and Ostrich Salad

Pretty in purple and pink...

Pretty in purple and pink...

Salad and I are new friends. I used to be ugly and call it “Rabbit Food”. But I’ve changed my ways and now I can dress her up seven ways from Sunday.

Another of my slightly older friends is ostrich meat. I haven’t cooked with beef mince in over three years because all I buy is ostrich. It’s lean cuisine without the plasticky stuff.

A leftover ostrich fillet in the deep freeze and leftover Woolies beetroot salad could have easily ended up in the bin in my pre-salad days, but now I had the opportunity to mix and match for greatness! The gauntlet in front of me and a hungry man behind me, I had some work to do.

Beetroot and Ostrich Salad

serves 2 big or 4 little people

2oog ostrich fillet (also referred to as steak hereafter)
250g Woolies beetroot salad (the chunks, not the grated stuff)
2 handfuls of leafy greens
2 handfuls of green beans
1 tbs olive oil
1 lemon
Maldon salt and fresh black pepper
Balsamic vinegar and extra olive oil (optional)

Steam your green beans in the microwave for about 5 minutes. Heat your pan until it’s smoking hot. Rub the olive oil over the ostrich fillet. It would be easier if you had 2 x 100g pieces.

Once the pan is smoking, put in the ostrich. Fry on each side for about 2-3 minutes. Remember ostrich has very little fat so it dries out very quickly. Rather take it off when it’s too rare and put it back than serve “Beetroot and Rubber Salad”.

Once your steak is cooked to your liking, let it rest on a plate for a few minutes.

Place the salad leaves and green beans on the plate. Add beetroot. Slice steak into thin strips and douse in fresh lemon juice, salt and pepper. Be liberal. You deserve it – you are having SALAD after all. That’s got to count for something.

Divide the steak strips between the plates. Grate some lemon zest over the pretty plate. Serve with olive oil and balsamic on the side.

This is of course a fantastic meal option for the anemic among us, or the occasional fangbanger, as ostrich and beetroot both have a high iron content which is essential for the production of haemoglobin in our red blood cells.

Woah… too much Web MDing for me today.

Enjoy!

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