Frikandel cake / pie - kamado recipe
Steps
Set up the Grill Bill kamado BBQ for direct grilling at medium-high heat (around 180°C).
Lay the puff pastry on a BBQ-proof baking tray, or use baking paper. Make sure the pastry sits firmly on the tray or grate.
Bake the puff pastry indirectly on the BBQ for 10-12 minutes, until lightly golden. Place the tray to the side of the BBQ, away from direct heat.
Meanwhile, grill the frikandels on the grate directly over the hot coals until cooked through. Let them cool slightly, then slice them.
In a bowl, mix the crème fraîche, mustard, finely chopped onion, salt, pepper and half the grated cheese.
Spread the frikandel slices evenly over the pre-baked pastry base. Each pastry layer gets a new layer of frikandel on top. This tin took 2 layers of frikandel and 3 layers of pastry.
Spread the last of the crème fraîche mixture over the pastry and scatter the remaining grated cheese over the top.
Return the tray with the frikandel pie to the BBQ and bake indirectly for 25-30 minutes, or until the top is golden brown and the crème fraîche has set.
Take the pie off the BBQ and let it cool briefly before slicing. Garnish with a pinch of paprika powder and some fresh chives if you like. Or, if you like your frikandel 'speciaal', with mayo, curry sauce and chopped onion :-D
Peel the potatoes and boil them in plenty of water with 2 tbsp of salt added.
Let the potatoes cool completely, then cut them into thin slices.
Put a skillet on the fire, fill it generously with oil and fry the potato slices until golden brown.
Serve on a nice board, sprinkle with salt and serve with mayo and curry sauce.
Any frikandel left over? Slice it thinly and scatter it over the sauce.
Enjoy!