Frikkadelletjies:

• 3 snye – Witbrood
• 1 kg – Maer Maalvleis
• 1 – Ui, gerasper
• 2 – Eiers, geklits
• 50 ml – Asyn
• 25 g – Koekmeelblom
• 10 ml – Sout
• 5 ml – Woestersous speserye
• 3 ml – Braaisout
• Knypie peper

Beslag:

• 275 g – Koekmeelblom
• 10 ml – Bakpoeier
• 2 – Eiers
• 2 ml – Sout
• 400 ml – Melk
• Kookolie vir diep braai

1. Week brood in melk.
2. Druk soveel as moontlik uit wanneer die brood deurweek is en maak die brood goed fyn.
   (Hou die melk eenkant om in beslag te gebruik).
3. Voeg die maalvleis, ui, eiers, asyn, meel, sout, speserye en peper by die brood en meng goed met die hand.
4. Vorm frikkadelletjies.
5. Klop die meel, bakpoeier, eiers en melk saam tot goed gemeng en sonder klonte.
6. Doop die frikkadelletjies in die beslag en braai hulle oor matige hitte in warm, diep kookolie tot ligbruin en gaar.
7. Dreineer die gaar balletjies op kombuispapier.
8. Dien warm op saam kapokaartappels en slaai.

Meatballs In Batter

Meatballs:

• 3 Slices – White Bread
• 1 kg – Lean Minced Meat
• 10ml Baking Powder
• 2 – Eggs, beaten
• 50 ml – Vinegar
• 25 g – Cake flour
• 10 ml – Salt
• 5 ml – sausage sauce spices
• 3 ml – Braai
• Pinch of pepper

Batter:

• 275 g – Cake flour
• 10 ml – Baking powder
• 2 – Eggs
• 2 ml – Salt
• 400 ml – Milk
• Cooking oil for deep frying

1. Soak bread in milk.
2. Squeeze out as much as possible when the bread is soaked and fine the bread well.
   (Keep the milk aside to use later).
3. Add the mince, onion, eggs, vinegar, flour, salt, spices and pepper to the bread and mix well by hand.
4. Roll into balls to form meatballs.
5. Beat the flour, baking powder, eggs and milk together until well mixed and without clumps.
6. Dip the meatballs in the batter and fry them over moderate heat in warm, deep cooking oil until light brown and cooked.
7. Drain the cooked balls on kitchen paper.
8. Serve warm with chopped potatoes and salad.