3 slices of white bread, crusts removed
50g butter
60ml (¼ cup) olive oil, for frying
1 onion, finely chopped
2 garlic cloves, chopped
700g ostrich mince
1 large egg
5ml (1 tsp) ground all spice
60ml (¼ cup) fresh flat-leaf parsley, chopped
salt and freshly-ground black pepper, to taste
45ml (3 tbsp) cake flour
 
TOMATO SAUCE
15ml (1 tbsp) olive oil
1 small onion, chopped
2 garlic cloves, chopped
3 x 410g tins chopped tomatoes
5ml (1 tsp) sugar
salt and freshly-ground black pepper, to taste
 
1. Soak the bread in water then remove, gently squeeze out excess water and set aside. Heat the butter and 5ml (1 tsp) of the olive oil in a large non-stick frying pan and fry the onion and garlic until translucent.

2. Combine the onion, garlic and mince in a large bowl. Add the soaked bread, egg, all spice, parsley and seasoning.

3. Shape the mixture into balls and coat in the flour. Heat the remaining oil in a large non-stick frying pan and fry the frikkadels, a few at a time, for three minutes on each side. Remove from the pan and set aside.

4. For the tomato sauce, heat the oil in a medium saucepan. Add the onion and garlic and fry until golden – about three minutes. Add the tomatoes, sugar and seasoning. Simmer until reduced – about 15 to 20 minutes.

5. Add the frikkadels to the pan and simmer on medium heat for 15 minutes.

6 Serve with stiff pap to mop up all the sauce.