YOU Best Recipes: Braai - - Potjies -

The best of two worlds: grid­dle­cakes with cheese and jam com­bined with a burger. The sweet­ness of the jam goes well with game.


125 ml (½ c) finely

chopped pars­ley 4 gar­lic cloves,


1 small onion, finely grated juice and zest of 2 lemons

15 ml (1 T) pa­prika 10-15 ml (2-3 t) mus­tard pow­der or pre­pared mus­tard 5 ml (1 t) brown


1 egg

1 thick slice white bread, soaked in 80 ml (¹⁄₃ c) milk 500 g game mince

such as os­trich

125 g shoul­der ba­con, very finely chopped about 60 ml (¼ c) braai sauce of your choice


4-6 grid­dle­cakes

(recipe on page 82) 30 ml (2 T) but­ter 20 ml (4 t) apri­cot jam 4-6 cheese slices 18 slices cooked beet­root, pick­led in any leftover pick­ling liq­uid

60 ml (¼ c) chopped tomato and onion salsa (op­tional)

1 Pat­ties Mix the pars­ley, gar­lic and onion with the lemon juice, zest, pa­prika, mus­tard, sugar, egg and the bread with milk. Lightly mix with the mince and chopped ba­con. Shape into fairly large pat­ties.

2 Braai over hot coals for 4 min­utes a side or un­til browned and just done but still slightly pink in the mid­dle. Brush with the braai sauce just be­fore turn­ing the meat for the last time.

3 Assem­bly Halve the grid­dle­cakes and spread the in­side with but­ter and jam.

Top the bot­tom half with cheese, a patty, beet­root and salsa (if us­ing). Add the top half of the grid­dle­cake.

MAKES 4-6 BURG­ERS Prepa­ra­tion 30 min Braaiing

4 min a side

2 3

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