Courtesy salwaas smith @capemalaycooking

Little balls of minced meat flavoured with fresh mint and fried in a batter.

Ingredients:

For the meat mixture:

500g lean minced meat (lamb or beef)

1 large onion, peeled and finely chopped
1 large egg
1 tsp salt
1-1½ tsp black pepper
2 green chillies, chopped
1 bunch of fresh mint, chopped

For the batter:
2 large eggs
1 cup milk
Salt and pepper to taste
1 to 1½ cups self-raising lour to make the batter

Whisk the eggs and milk with the salt and pepper. Gradually add the flour to make a batter

Method
Mix all the meat ingredients together. From into little balls, approximately a tablespoon full. Refrigerate for an hour.
In the meantime make your batter. Heat enough oil in a pan to semi deep frying. Dip and roll the balls into the batter to coat completely. Fry the balls dipped in he batter over medium heat to ensure the meat cook through thoroughly. About 10 minutes turning now and then so that the whole kremenatjies is baked through and it has a golden colour on all sides.

Adjust frying time according to the type of meat you are using. Meat will take a bit longer to cook. However, you may want to precook your meat, if you’re using to ensure the meat is soft before dipping in the batter to fry. Spice your meat with extra spices, braai spice, garlic etc for extra flavour. For best results kremenajies should be eaten warm and preferably as soon as possible after frying.