Makes 6 portions
Preparation Time 1 hour
Oven Temperature 160°C
Baking Time 45 minutes

• 2 thick slices of day-old white bread, crusts cut off
• 80ml milk
• 10ml oil
• 1 large onion, finely chopped
• 15ml medium curry powder
• 800g minced meat
• 45ml chutney
• 30ml vinegar
• 1 large carrot, coarsely grated
• 1 egg, beaten

For The Sauce

• 30ml oil
• 3 onions, chopped
• 15ml medium curry powder
• 125ml vinegar
• 10ml turmeric
• 30ml brown sugar
• 60ml apricot jam
• 500ml water
• 6 ripe bananas, sliced, with lemon juice sprinkled over

1 Preheat the oven. Soak the bread in milk. Heat the oil and fry the onion until soft and translucent. Add the curry powder and fry for another minute. Allow to cool. Press the excess milk out of the bread and mash with a fork.
2 Mix the curry mixture into the mince, stirring with a fork to crumble the meat. Add the bread, chutney, vinegar and carrots.
3 Add the egg and mix. Season with salt and pepper. Mix all the ingredients thoroughly with a large two-pronged fork.
4 Don’t knead or press the mixture. Shape meat into balls and place in an ovenproof dish.
5 Prepare The Sauce Heat the oil and sauté the onion until soft. Add the curry powder and stir-fry for a minute. Add the vinegar, turmeric, brown sugar and apricot jam, and season with salt and pepper. Add half the water and bring to the boil, then simmer for 5 minutes. Add the rest of the water, bring to the boil and cook for 5 to 10 minutes. Remove the sauce from the stove and stir in the bananas. Pout the hot sauce over the frikkadels in the oven dish and bake for 45 minutes, or until the frikkadels are cooked through. Serve with basmati rice.

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