Golden, sticky, smoky… and just a little bit nostalgic.
These bacon-wrapped frikkadels are what happens when a humble South African classic gets dressed up for lunch with friends. Think juicy, herb-flecked mince, hugged tightly in crispy bacon, then paired with a sweet-tangy tomato chutney that knows exactly how to steal the spotlight.
It’s the kind of recipe that feels both familiar and a touch indulgent – quick enough for a weekday, but impressive enough to pass off as “I totally planned this”. The chutney adds that glossy, finger-licking finish, while a handful of peppery watercress keeps things fresh and balanced.
And if you’re feeling playful? Tuck everything into a warm tortilla, swipe with chutney (or hummus, we don’t judge), and call it lunch done right
Bacon-wrapped frikkadels with tomato chutney
Ingredients
- Bacon wrapped frikkadel
- 1 garlic clove, minced
- 2 spring onions, finely chopped
- 500 g beef mince
- 1 egg
- ¾ cup bread crumbs
- 2 tbsp chopped parsley
- 2 tbsp dried oregano
- 3 tbsp tomato sauce
- 3 tbsp cup chutney
- 8 bacon slices
- Vegetable oil for frying
- Tomato chutney sauce
- ¼ cup tomato sauce
- ¼ cup chutney
- Serve
- 60 g watercress springs, picked
- 4 Tortilla wraps, toasted (optional)
Instructions
For the bacon wrapped frikkadel
Combine the garlic, onion, beef, egg, breadcrumbs, herbs and chutney together in a bowl. Season well and mix. Shape mixture into eight patties and wrap each patty with a slice of bacon. Secure with toothpicks.
Heat some oil in a pan over a medium heat. Cook the frikkadels for 4-5 minutes on all sides, until golden brown and cooked through. Remove and discard the toothpicks.
For the tomato chutney sauce
Combine all the ingredients together in a bowl and mix well.
To serve
Divide patties onto serving plates and serve alongside tomato chutney, watercress and toasted tortillas.
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Feature image : Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
