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  • 40 g Butter/ Margarine
  • Onion (finely chopped) 200.0 g
  • 120 g White bread
  • 1.5 kg Lean beef mince
  • Egg 4.0 pc

Tomato Sauce:

  • Sunflower oil 15.0 ml
  • Onion (finely chopped) 30.0 g
  • Demi-glace paste, prepared (instant) 40.0 g
  • 500 ml Water (to prepare demi-glace)

Mash Potato:

  • 48 g Butter/ Margarine
  • Knorr Aromat Naturally Tasty 10.0 g
  • Boiling water 671.0 ml
  • Milk (cold) 316.0 ml
  1. Frikkadels:

    • Pre-heat oven to 180 °C.
    • Heat butter/margarine in a large frying pan and fry the onions until soft.
    • Soak the bread in small amount of water, squeeze dry and mash with a fork.
    • Combine the cooked onion with the mince, mashed bread, eggs, Robertsons Mixed Herbs and Robertsons Barbecue Spice and roll into frikkadels.
    • Place the frikkadels on a baking tray and bake until golden brown.
  2. Tomato Sauce:

    • For the tomato sauce, heat oil in a pan, add onions and cook until soft. Add Knorr Tomato Pronto and cook for 5 min. Add the prepared Knorr Demi-Glace Base to the tomato sauce, mix well and bring to the boil.
  3. Mash Potato:

    • For the mash, add butter and Knorr Aromat Naturally Tasty into the boiling water. Add milk and whisk in the Knorr Mash Flakes. Cover and let it stand for 2 min.
    • Place mash potatoes on the plate, put frikkadels on top and pour tomato sauce over.
  4. Chef's Tip:

    • Make sure that the frikkadels are cooked through.
    • Protein option: Substitute beef mince with lamb mince, chicken mince or vegetables.