Ostrich Steak Burger Towers with Vegetable Fritters
DESCRIPTION
INGREDIENTS
Serves 4
- 500 g Klein Karoo Ostrich Steak Burgers
- 15 ml Olive Oil
DIRECTIONS
Method:
- Brush steak burgers with olive oil.
- Grill in a hot griddle pan or braai on grid over moderately hot coals until nicely browned. Keep warm.
VEGETABLE FRITTERS
Ingredients:
- 375g Potato, coarsely grated
- 200g Baby Marrow, coarsely grated
- 200g Carrot, coarsely grated
- 2 Egg Yolks
- Salt and freshly ground Black Pepper to taste
- 25ml Olive Oil
- 25ml Butter for frying
Method:
- Rinse grated vegetables in a colander and squeeze dry in a tea towel.
- Lightly beat egg yolk with the seasoning; then add vegetables and mix.
- Place the mixture in a colander to drain any excess moisture.
- Heat butter and olive oil in a shallow saucepan.
- Drop tablespoonfuls of the mixture into medium-hot oil and gently fry for 3-5 minutes until golden and crisp.
- Drain well on paper towel.
- Serve with the steak burgers and Béchamel mushroom sauce.
BÉCHAMEL MUSHROOM SAUCE
Ingredients:
- 500ml Milk
- 1 small Onion
- 1 Bay Leaf
- 50g Butter
- 50g Flour
- Salt and freshly ground Black Pepper to taste
- 250g Portabellini Mushrooms, sliced
- 15ml Olive Oil
- 60ml grated Parmesan Cheese
Method:
- Place milk, onion and bay leaf into a small saucepan.
- Heat the milk, but do not boil.
- Remove from heat and let it cool down for 5 minutes.
- Melt butter in another saucepan, add the flour and mix into a smooth paste.
- Remove the bay leaf and onion from the warm milk and add little by little to the butter and flour paste while stirring.
- Keep stirring until the sauce thickens.
- Heat the olive oil in a pan and fry the mushrooms until no liquid is left.
- Add mushrooms and Parmesan cheese to the Béchamel sauce.
- Season to taste.
Recipe by: Tersia de Wet