Ingredients
400g boerewors
½ can (200g) lentils
2 tbs (30ml) fresh parsley, chopped
1 carrot, grated
2 tbs (30ml) chutney
1 clove garlic, crushed
Sunflower oil
4 potatoes, peeled and cooked
¼ cup (60ml) olive oil
2 tbs (30ml) lemon juice
2 tbs (30ml) fresh basil, chopped
Grated peel of 1 lemon
½ tsp (3ml) sugar
Salt and milled pepper
Method
Squeeze boerewors meat out of its casing and mix with lentils, parsley, carrot, chutney and ½ the garlic.
Roll into small balls.
Fry meatballs in a glug of sunflower oil for 2–3 minutes a side, or until cooked through.
Dice potatoes into 1cm cubes.
Mix olive oil, lemon juice, basil, remaining garlic, lemon peel, sugar, salt, pepper.
Pour the dressing over the potatoes and combine thoroughly.
Serve meatballs with…