Finger-licking frikkadels

Ostrich-Mince brown-onions sprigs-of-thyme Parsley salt-and-pepper-(1) sundried


  • 500g ostrich mince (alternatively use venision or extra- lean beef mince)
  • ½ large brown onion, finely chopped
  • 4 sprigs of thyme, stems removed
  • 1 packet Ina Paarman’s sun-dried tomato pesto
  • 1 Tbsp brown onion soup mix (powder)
  • 1/3 cup fresh parsley, chopped
  • Salt and pepper to taste


Preheat the over to 180 degrees. Sauté the onions and thyme in a pan, with a teaspoon of butter, until golden brown.

Add all other ingredients into a mixing bowel along with the onions and thyme. Mix thoroughly with hands until well combined. Roll into small burger-size balls and place into a baking dish greased with butter. Fatten the tops of the balls slightly for the frikkadel shape. Bake in over for 20-30mins or until slightly pink on the inside.

Serve with salad.

This recipe is equal to 2 small protein bars:


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