• In a mixing bowl, combine the lamb mince, 4 tsp Hinds Barbeque Spice (Step 1) and Hinds Mixed Herbs. Divide the mixture and roll it into 16 (2 frikkadels per person) or 24 (3 frikkadels per person) equally-sized balls.
• Heat the oil in large frying pan or pot. Fry the lamb frikkadels on medium heat for about 15 minutes until golden brown and fully cooked. Remove one frikkadel from the pan, cut it in half and check to see if the centre is cooked. If not, cook the batch for a further 10 minutes and remove from the pan.
• Fry the spinach for 5 minutes in the same pan you used to cook the frikkadels. Season with salt and remove from the pan.
• Using the same pan, add the butter, 2 tsp Hinds Barbeque Spice (Step 4) and Rhodes Quality Butterbeans in Tomato Sauce. Simmer for 10 minutes, serve with the BBQ Lamb Frikkadels and fried spinach.

Chef's Tip

• When rolling the mince into balls, try adding a little oil to the palms of your hands to stop the mince from sticking to your skin. Serve with Isijingi, herby mash, or rice stuffed peppers.