Zesty Brown Rice Salad with Cape Malay Mini Frikkadels & Coconut Yoghurt

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  • Eskort Cape Malay Mini Frikkadels
  • 4 C cooked wild rice
  • 1 C chives chopped
  • 1 t dried chilli flakes
  • 3 T avocado oil
  • 200g French beans
  • 3 T red wine vinegar
  • ½ C coconut yoghurt
  • Zest and juice from one lemon
  • Salt and pepper for seasoning


  • Preheat the oven to 180°
  • Place the frikkadel in their bag in the microwave for 2 min.
  • Place the frikkadels with the marinade on a lined baking tray and bake for 10min.
  • While the frikkadels are in the oven add the beans to a bowl with the avocado oil, vinegar, lemon zest, lemon juice and season with the salt and pepper.
  • Mix the chives and chilli through the brown rice and place it in a salad bowl.
  • Top the rice with the beans and dress the rice with the oil and vinegar from the beans.
  • Remove the frikkadels from the oven.


Serve the frikkadels on the brown rice salad with the marinade and juices from the frikkadels and drizzle with the coconut yoghurt.