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
