Serve the mini frikkadel salad drizzled with creamy dressing or serve the dressing on the side.
Mini Frikkadel Salad with Spicy Sour Cream Dressing
Ingredients
- Mini Frikkadel Salad
- 250g Eskort Mini Frikkadels
- 1 cauliflower, cut into florets
- 250ml (1 cup) leeks, chopped
- 60ml (¼ cup) pumpkin seeds
- Salt and pepper, to taste
- 45ml (3 tbsp) olive oil
- 2 Granny Smith apples, thinly sliced
- Juice from one lemon
- Spicy Sour Cream Dressing
- 125ml (½ cup) sour cream
- 60ml (¼ cup) apple juice
- 5ml (½ tsp) cayenne pepper
- Allergens
- This recipe contains soya (soy), wheat (gluten) and dairy (lactose).
- Substitutions
- Eskort Mini Frikkadels (soy, gluten): Decase Eskort Gold Medal Sausages and roll the mince into small meatballs, then fry until golden brown and use.
- Sour Cream (lactose): Add 15ml (1 tbsp) lemon juice to 250ml (1 cup) full fat coconut milk, stir and use.
Method
- Mini Frikkadel Salad
- Preheat the oven to 180°C.
- Place the mini frikkadels, cauliflower florets and leeks on a baking tray and drizzle with olive oil.
- Sprinkle with salt, pepper and pumpkin seeds, then bake for 15 minutes.
- Remove from the oven and allow to cool.
- Dress the apple slices with lemon juice and add to the salad.
- Spicy Sour Cream Dressing
- Combine the sour cream, apple juice and cayenne pepper in a small bowl and whisk together until smooth.
Serve
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