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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.

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Preparation Time

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Cooking Time

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  •  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.


Makes 8 fritters


  • 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


  • 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.


Serves 4


  • 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


  • 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.

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