Potato rösti topped with ostrich meatballs
Serving: 4
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Directions
- Preheat the oven to 180?C.
- Heat the olive oil in a saucepan and sauté the onion and garlic.
- Add the onion mixture to the mince together with the egg and oats. Season with fresh herbs, salt and pepper.
- Use lightly floured hands, shape into balls in the size of a golf ball, this should make about 16 balls.
- Place on a lightly greased oven tray and bake in the oven until browned, for about 20 – 30 minutes.
- For the potato rösti, coarsely grate the potatoes into a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season well.
- Heat a non-stick frying pan with a little olive oil and spoon a little of the potato mixture, flatten a little and cook for about 4 minutes on each side, until golden.
- Serve the rösti topped with the ostrich balls, and a fresh summer salad.
Ingredients
- 15 ml (1 tbsp) olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 500 g ostrich mince
- 1 large egg
- 125 ml (½ cup) oat bran, soaked in 125ml (½ cup) boiling water
- 15 ml (1 tbsp) fresh mixed herbs, chopped such as oregano and Italian flat leaf
- parsley
- salt and freshly ground black