Great Tasting Lean Red Meat

Klein Karoo International Meat

Great Tasting Lean Red Meat

Klein Karoo International Meat

Great Tasting Lean Red Meat

Klein Karoo International Meat

Great Tasting Lean Red Meat

Klein Karoo International Meat

Great Tasting Lean Red Meat

Ostrich Steak Burger Towers With Vegetable Fritters

Replace the Chips with Vegetable Fritters and Enjoy Ostrich Burgers with a Twist.

Difficulty                Cost

Ready in:          30 Minutes
Cooking time: 1h
Ostrich Steak Burger Towers With Vegetable Fritters

Ingredients

For 4 people


Move the slider to change the portion size:
  • 500 grams Klein Karoo Ostrich Steak Burgers
  • 15 mL Olive Oil
  • 375 grams Potato, coarsely grated
  • 200 grams baby marrow, coarsely grated
  • 200 grams carrot, coarsely grated
  • 2 egg yolks
  • 25 mL Olive oil
  • 25 mL butter for frying
  • 3 mL salt and black pepper to taste
  • 500 mL milk
  • 1 small onion
  • 1 bay leaf
  • 50 grams butter
  • 50 grams flour
  • 250 grams Portabellini mushrooms, sliced
  • 60 mL grated Parmesan cheese
  • 3 mL salt and black pepper to taste

Directions

Method:

  1. Brush the steak burgers with olive oil.
  2. Grill in a hot griddle pan or braai on a grid over moderately hot coals until nicely browned.
  3. Keep warm.

For the Vegetable Fritters:
Makes 8 Fritters

Please note: These quantities will vary accordingly if you adjust the number of people to be served in the ingredients section above.

  • 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:

  1. Rinse the grated vegetables in a colander and squeeze dry in a tea towel.
  2. Lighly beat the egg yolk with the seasoning; then mix in the vegetables.
  3. Place the mixture in a colander to drain any excess moisture.
  4. Heat butter and olive oil in a shallow saucepan.
  5. Drop tablespoonfuls of the mixture into medium-hot oil and gently fry for 3 - 5 minutes until golden and crisp.
  6. Drain well on paper towel.
  7. Serve with the steak burgers and Béchamel mushroom sauce. 

For the Béchamel Mushroom Sauce:
Serves 4

Please note: These quantities will vary accordingly if you adjust the number of people to be served in the ingredients section above.

  • 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:

  1. Place the milk, onion and bay leaf into a small saucepan.
  2. Heat the milk mixture, but do not allow to boil.
  3. Remove from heat and let it cool down for 5 minutes.
  4. Melt the butter in another saucepan, add the flour and mix into a smooth paste.
  5. Remove the bay leaf and onion from the warm milk and add little by little to the butter and flour paste while stirring.
  6. Keep stirring until the sauce thickens.
  7. Heat the olive oil in a pan and fry the mushrooms until no liquid is left.
  8. Add mushrooms and Parmesan cheese to the Béchamel sauce.
  9. Season to taste.