Skip to content

Ostrich Steak Burger Towers with Vegetable Fritters

Ostrich Steak Burger Towers with Vegetable Fritters

Feel like a burger, but watching those carbs? This is the ultimate healthy burger! The traditional bun, is replaced with a tasty potato, baby marrow and carrot fritter.

Prep time icon copy

Preparation Time

cooking time icon

Cooking Time

serving icon_

Servings

4

INGREDIENTS

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

DIRECTIONS

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:

  • 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

Roast Prime Steak with Glazed Mushrooms

Deconstructed Ostrich Lasagne

Ostrich Steak Pizza

Ostrich Neck Pot Pie with cardamon

Pan-fried liver with Sour Cream and Muscadel Sauce

Meatballs and Pasta

Ostrich Sosatie Salad with Coriander Pesto

Moroccan Espetada with Couscous

Stuffed Ostrich Fillet

Ostrich Stroganoff

Ostrich Goulash

Ostrich Bolognese Fillet

Ostrich Bobotie Spring Rolls

Ostrich Neck Pot

Ostrich Biltong Soup

Creamy Ostrich Fillet Medallion

Ostrich Wellington

Ostrich biltong soup

Pepper Crusted Ostrich Fillet

Stuffed Ostrich Fillet

Ostrich Mince Chilli Bombs

Homemade Ostrich Burgers

Ostrich Spaghetti Bolognaise

Whole Ostrich Fillet Roast With Blue Cheese and Peppercorn Topping

Ostrich Meatloaf

Ostrich Bobotie

Ostrich Prime Steak with Balsamic Jus

Ostrich Triangles

Asian Style Ostrich Steak Strips and Vegetable Stir-fry

Morocccan-style Ostrich Mince Shepherds Pie

Ostrich Goulash Curry

Ostrich Fillet With Green Peppercorn & Brandy Sauce

Grilled Ostrich Steak With Lemon And Sage Crust

Ostrich Pepper Fillet

Ostrich Shashimi

Ostrich Kefta

Ostrich Goulash Rogan Josh served with Tomato Sambal

Ostrich Steak Burgers with Beet Tzatziki and Spicy Potatoes

Ostrich and Pear Casserole

Ostrich Steak Burgers with Camembert and Onion Marmalade

Seared Ostrich Fillet served with Compressed Watermelon, Garlic and Black Pepper Croutons

Ostrich Kebabs Served with Peanut Sauce and Mealie Pap

Back To Top