CHIPPE ‘N DELLAS

CHIPPE ‘N DELLAS
500 g mince
salt and black pepper to taste
½ onion, finely chopped
2 ml thyme
1 egg, beaten
1 packet of chips, finely crushed
Make meatballs with first 4 ingredients, Dip meatballs in beaten egg and roll in crushed chips. Put in the fridge for a while. Skewer the meatball carefully and place on a grid that fits in a pan.
Heat oven to 180°C and bake the meatballs for 20 mins, turning once during the cooking time.

Spicy Rice:
1 cup Basmati rice
1 teaspoon salt
3 ml ground cumin
3 ml ground coriander
½ onion, finely chopped
1 tablespoon of butter
Fry onion in butter till soft, add cumin and coriander powder and fry for a few seconds. Add rice and fry for one minute and then add 2½ cups of boiling water. Cook on low heat until rice is dry, about 15 min.
When rice is cooked, add add 2 tablespoons of fresh chopped coriander and stir through rice. Make omelet from one egg, roll up and slice thinly and add to the rice.
Sauce:
1 tin chopped tomatoes
½ chopped onion
3 ml salt
black pepper
1 tablespoon sugar
1 clove garlic, finely chopped
oil for frying
Fry onion in oil till soft, add tomatoes, salt, sugar and pepper and cook for 15 min on low heat. Plate.

Photo and recipe: Edie Janse van Rensburg