TexMex Frikadeller [Fun with Fusion]
Most often made with pork, I made up a batch with turkey mince ... and gave it a little twist.
Friday night is our Tex Mex night. We have Chilli, Fajitas, Enchiladas, that sort of thing on a Friday, so tonight, is a kind of fusion - Danish Meatballs with a Red Cabbage Salad made Mexican (italicised).
I'm justifying it as a meeting of the two cultures somewhere, somehow, like how Enchiladas Suizas came to be - a meeting of Mexican and Swiss.
Frikadeller - turkey mince, cassava flour, lemon zest, ground coriander, paprika, black pepper, cayenne pepper, celery salt and dill, goose fat for frying
Salad - Red cabbage, tomato, cucumber, radish, spring onion, red chilli, green chilli, black pepper, dill and a sprinkle of cider vinegar
Sides - Holy Guacamole! ... with dill, and Greek yoghurt with lemon and dill.
Mix all the ingredients together in a large bowl and begin forming meatballs. See? Nordic Meatballs ... but spicy!
In a couple of batches, fry off the meatballs in your favourite paleo fat (all together now ... "goose fat, for me"), flip after a couple of minutes and then roll them around the pan after another couple.
We'll cook through in the oven - this is just to seal them.
Mount up in an ovenproof dish and settle into the oven set to 200C for about 20 minutes.
Shred up all the ingredients, slosh the cider vinegar over and place in the fridge to chill.
Holy Guacamole is simply a case of blending avocado with lemon juice and a little sea salt. Today, I added dill. NordiScandiWegians love dill! Place in the fridge to chill.
Greek yoghurt with lemon juice, touch of sea salt and more dill. Place in the fridge to chill.
Big bowl of 'balls, bowl of salad, bowls of sides ... you don't need a map.
Eat, drink and wind down - it's Friday!