Ingredients
- 500g ostrich mince
- 1 cup cooked chickpeas, roughly chopped
- 250g cream cheese
- 100g spinach, blanched, drained and roughly chopped
- Salt and pepper
- 200g spinach, chiffonade
- 1 fennel bulb, finely sliced (including the fronds)
- Salt and pepper
- 4 tbsp olive oil
Preparation
In a large bowl, combine the mince, chickpeas, 100g cream cheese and spinach. Season generously with salt and pepper then mix with your hands until mixture binds together well.Divide frikkadel mixture into 8 equal parts, then form into flat patties. Place a teaspoonful of cream cheese to the centre of the patty, then fold the meat into a ball to encase the cheese.
Place frikkadels into the fridge to chill for 30 minutes.
Heat oil in a pan, then fry the frikkadels until golden and cooked through.
Toss together the spinach, fennel, salt and pepper then drizzle with olive oil.
Serve the frikkadels alongside the fennel slaw.
