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Ostrich Steak Burger Towers with Vegetable Fritters


 Serves 4
  •  500 g Klein Karoo Ostrich Steak Burgers
  •  15 ml Olive Oil


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


Makes 8 fritters


  • 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


  1. Rinse grated vegetables in a colander and squeeze dry in a tea towel.
  2. Lightly beat egg yolk with the seasoning;  then add vegetables and mix.
  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.


Serves 4


  • 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


  1. Place milk, onion and bay leaf into a small saucepan.
  2. Heat the milk, but do not boil.
  3. Remove from heat and let it cool down for 5 minutes.
  4. Melt 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.

Season to taste.


Recipe by:  Tersia de Wet

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