•  500g Klein Karoo Ostrich Steak Burgers
•  15ml Olive Oil

• 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

Makes 8 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

Serves 4

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
• 15 ml 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:  Tersia de Wet