CHANDRE’ S PLATTER
I have samoosas, chicken pies, ham, viennas, meatballs and chicken strips. For garnish I use cheddar blocks, cherry tomatoes en fresh parsley.
500 g lean beaf mince
2 units of wheatbix
Mix together, make the balls to desired size and deepfry.
Spice the strips and cover with flour. Deepfry in hot oil til golden brown.
The samoosas and pies are shop bought.
Ideas and photo: Chandré Manuel