DESCRIPTION Preparation Time: 10 Minutes Cooking Time: 10-15 minutes Serves 4-6 INGREDIENTS • 125g butter…

Ostrich Steak Burger Towers with Vegetable Fritters
INGREDIENTS
Serves 4
- 500 g Klein Karoo Ostrich Steak Burgers
- 15 ml Olive Oil
Method:
- 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:
- 375 g Potato, coarsely grated
- 200 g Baby marrow, coarsely grated
- 200 g Carrot, coarsely grated
- 2 Egg yolks
- Salt and freshly ground black pepper to taste
- 25 ml olive oil
- 25 ml 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:
- 500 ml milk
- 1 small onion
- 1 Bay leaf
- 50 g Butter
- 50 g Flour
- Salt and freshly ground black pepper to taste
- 250 g Portabellini mushrooms, sliced
- 15 ml olive oil
- 60 ml 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 by: Tersia de Wet