DURBAN CURRY CAULIFLOWER FRIKKADELS WITH MANGO AND SPEKBOOM SALSA

Spekboom brings a lemony flavour to the salsa and the mayonnaise in this salad. The vegetarian frikkadels are perfect for a light lunch or snack.

SERVES 2

DIFFICULTY: A LITTLE EFFORT

PREPARATION TIME: 30 MINUTES

COOKING TIME: 1 HOUR

RECIPE DEVELOPED BY:

Thabiso Makhoane – ICA 3rd-year student, specialising in Product Development (NPD)

STYLING & PHOTOGRAPHY:

Marilé du Plessis – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Caitlin Böck – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Backsberg Ella Pinotage Rosé 2022

CAULIFLOWER FRIKKADELS

1 (250g) cauliflower head, chopped
15ml (1 tbsp) cooking oil
½ (50g) red onion, finely chopped
1 ½ (125g) yellow or green pepper, finely chopped
7.5ml (1½ tsp) Durban-curry spice, toasted
45ml (3 tbsp) feta, crumbled
45ml (3 tbsp) spekboom, finely chopped
75ml (5 tbsp) white cheddar cheese, grated
2 large eggs, whisked
80g (150 ml) cake flour
125ml (½ cup) dried breadcrumbs

MANGO SPEKBOOM SALSA

½ (75g) mango, diced
50 g spekboom leaves, picked from stem
¼ (60g) cucumber, diced
¼ (40g) red onion, diced
10g coriander, finely chopped
10ml (2 tsp) lemon juice
¼ red chilli, finely chopped
Salt, to season

TO SERVE

40g rocket
125 ml (½ cup) mayonnaise

Preheat the oven to 180°C.
For the cauliflower frikkadels blend the cauliflower to a coarse texture using a food processor. Place in a bowl, wrap with plastic wrap, and microwave for 7 minutes.
Using a muslin cloth strain out the moisture from the cauliflower and place it aside.
Heat the oil in a pan over medium heat. Add the onions and peppers and fry for 5 minutes. Add the cauliflower and spice mixture and fry for 2 minutes. Add the feta, spekboom and grated cheese. Cool and season to taste.
Add half of the egg to the cauliflower mixture and use your hands to form into 25g balls. Coat the balls in flour, then in the remaining egg and lastly in the breadcrumbs. Place on a lined tray and bake for 15-20 minutes.
For the spekboom salsa, mix all of the ingredients together and season to taste.
To serve, place the rocket in a serving dish. Arrange the frikkadels and salsa on top. Serve with the mayonnaise on the side.

TIP: Cook the frikkadels in the air fryer, if preferred.

WINE PAIRING: Backsberg Ella Pinotage Rosé 2022

My inspiration for this dish was to create a proudly South African meal that balances umami flavours. The dish utilises different ingredients that showcase the various elements of food that is locally and sustainably produced in South Africa – mango grown locally in Limpopo, Durban curry spice, feta cheese from local dairy farms and, of course, spekboom, indigenous to the Western and Eastern Cape provinces.

Small leaf spekboom has tiny, succulent leaves with a zesty and slightly lemony flavour profile. It can be enjoyed on its own as a snack and adds the perfect crunch and texture to salads. Each ingredient or element utilised for my Durban curry cauliflower frikkadels allows all of the flavour profiles to be in balance.

I made use of local ingredients that are affordable and easily available.

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