Serve as a platter with hummus at the bottom, or pita pockets filled with hummus, frikkadels and salad for family-friendly fare. 

Curried frikkadels on hummus and pitas

Serves 4

Ingredients

½ batch curried frikkadels, defrosted (see below)

2 cups hummus, defrosted (see below)

6 pitas, toasted and halved 

½ cup pickled red onions 

Micro herbs or baby leaf salad, for serving (optional) 

Chilli oil or curry oil for serving 

Method

1. Preheat oven to 180°C.

2. Place defrosted frikkadels on a lined baking tray and bake for about 10-12 minutes until hot and well browned. 

3. Spread hummus on a platter and top with warm frikkadels, pickled red onions, micro herbs or salad leaves and chilli or curry oil, if you like. 

4. Serve with toasted pitas.

Frikkadels 2 ways for freezing 

With meal-prep dreams of cooking entire meals ahead of time often falling flat, making a batch of meatballs may just be the answer to helping your future self.

Makes 40 

Ingredients

For the frikkadel 

2 slices white or brown bread 

¼ cup milk 

1kg lean beef mince 

4 (250g) pork banger sausages, casing removed 

3 cloves garlic, grated 

½ Tbsp fine salt 

Milled pepper 

2 tsp each ground coriander and ground cumin 

Olive or canola oil for frying 

For curried flavour 

¼ cup medium curry powder 

2 Tbsp mild or spicy fruit chutney 

For harissa flavour 

2 Tbsp smoked paprika 

3½ Tbsp harissa paste 

1 lemon, peeled and grated 

Method

1. Cover bread in milk, set aside to soak.
2. Mash bread with a fork and combine with remaining frikkadel ingredients. 
3. Add curry or harissa flavouring (ingredients listed are for one full batch), and mix well using your hands to ensure flavours are evenly infused. 
4. Roll mixture into 3-4 cm frikkadel balls.
5. Heat oil in a pan.
6. Fry meatballs in batches:during the first minute of cooking, swirl regularly to maintain round shape. Cook for 3 minutes until browned. (Meatballs won’t be cooked through). 
7. Remove and set aside to cool completely.
8. Freeze in a single layer in a freezer-safe dish.
9. Preheat oven to 180°C. Bake frikkadels for 15-18 minutes if cooking from frozen, or 8-10 minutes if baking directly after frying. 
10. Serve hot or cold.

Creamy hummus

Makes 3 ½ cups

Ingredients

2ml bicarbonate of soda 

½ Tbsp fine salt  

3L water, for boiling  

3 cans (400g each) chickpeas  

4 cloves garlic, grated finely  

½ cup – ¾ cup lemon juice  

3 Tbsp tahini (sesame seed paste) 

 1 tsp ground cumin  

3 Tbsp ice cold water  

3 Tbsp olive oil 

Salt and milled pepper 

Method

1. Bring water, bicarb and fine salt to a boil.  
2. Add chickpeas and boil for 15 minutes. Scoop off any chickpea skins that may float on top and discard. Drain and rinse well under cold water. Set aside to cool for a few minutes.  
3. Place garlic, lemon juice, tahini and cumin in a food processor and give it a good whir. Add enough cold water (while the motor is running, if possible) to create a fluffy, smooth paste.  
4. Add chickpeas to the blender and blitz until smooth and fluffy, scraping the sides to ensure even blending. 
5. Once smooth, add olive oil to taste and blitz to combine into a smooth emulsified sauce. 
6. Season well and add more lemon juice to taste. 
7. Divide into 2 or 3 potions and freeze for up to 6 months, or store in the fridge for a week.

Recipe & styling: Liezl Vermeulen 

Photography: Austin Taylor 

Also read: How to make the smoothest hummus ever