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CHIPPE ‘N DELLAS

CHIPPE ‘N DELLAS

  • 500 g mince
  • salt and black pepper to taste
  • ½ onion, finely chopped
  • 2 ml thyme
  • 1 egg, beaten
  • 1 packet of chips, finely crushed

Make meatballs with first 4 ingredients, Dip meatballs in beaten egg and roll in crushed chips. Put in the fridge for a while. Skewer the meatball carefully and place on a grid that fits in a pan.
Heat oven to 180°C and bake the meatballs for 20 mins, turning once during the cooking time.

  • Spicy Rice:
  • 1 cup Basmati rice
  • 1 teaspoon salt
  • 3 ml ground cumin
  • 3 ml ground coriander
  • ½ onion, finely chopped
  • 1 tablespoon of butter

Fry onion in butter till soft, add cumin and coriander powder and fry for a few seconds. Add rice and fry for one minute and then add 2½ cups of boiling water. Cook on low heat until rice is dry, about 15 min.
When rice is cooked, add add 2 tablespoons of fresh chopped coriander and stir through rice. Make omelet from one egg, roll up and slice thinly and add to the rice.

  • Sauce:
  • 1 tin chopped tomatoes
  • ½ chopped onion
  • 3 ml salt
  • black pepper
  • 1 tablespoon sugar
  • 1 clove garlic, finely chopped
  • oil for frying

Fry onion in oil till soft, add tomatoes, salt, sugar and pepper and cook for 15 min on low heat. Plate and serve the sauce in a seperate little bowl on the plate, to dip the meatballs.

Recipe and photo: Edie Janse van Rensburg

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