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BBQ Lamb Frikkadels With Butterbeans & Spinach

Yields8 ServingsTotal Time40 mins

Time: 40 mins

BBQ Lamb Frikkadels Butterbeans and Spinach

 800 g - 1kg lamb mince
 4 tsp Hinds Barbeque Spice for Step 1
 2 tsp Hinds Mixed Herbs
 Canola oil, to fry
 2 tsp Hinds Barbeque Spice for Step 4
 2 x 400 g Rhodes Quality Butterbeans in Tomato Sauce
 400 g spinach, cut into bite-sized pieces
 2 Tbsp butter or margarine

1 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.


2 Heat the oil in large frying pan or pot. Fry the lamb frikkadels on medium heat for about 10 - 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 5 - 10 minutes and remove from the pan.


3 Fry the spinach for 5 minutes in the same pan you used to cook the frikkadels. Season with salt and remove from the pan.


4 Using the same pan, add the butter, 2 tsp Hinds Barbeque Spice (Step 4) and Rhodes Quality Butterbeans in Tomato Sauce. Simmer for 5 - 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.

Nutrition Facts

Serving Size Serves: 8 (halve the recipe for a family of 4)

Servings 0

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