Frikase with Avgolemono Sauce

Frikase is a Greek dish cooked with pork and celery (some prefer chicken and romaine lettuce) and then swirled with a lip smacking egg-lemon creamy-tangy sauce. When my mother made this meal she cooked it in the pressure cooker and it was ready in 30 minutes and it was so delicious. My personal favourite part was the Avgolemono Sauce (egg-lemon sauce) that I would soak up with bread or home-cooked fried potato chips. She also served it with sardines as the flavours just go well together.

Anyway, because many of you may not have a pressure cooker I made this in a wide base pot. Also traditionally mum used pork rashes but since many are health conscious, and pork rashes are too fatty, I used pork scotch fillet instead. A note about forgotten vegetables that are sitting in the fridge: The best thing about this meal is that it is a fantastic way to use up that bunch of celery you bought earlier in the week that is still sitting at the back of the fridge!

Finally, for a step-by-step video check out my highlighted stories on my instagram page. Enjoy x

Serves 6


800g – 1kg pork scotch fillet, diced into 3 cm cubes

1 bunch celery, washed, strings peeled and cut into 5cm length

1 large brown onion, sliced

3 tbs extra virgin olive oil

2 tbs dill, finely chopped

sea salt / pepper

boiling water

Optional but highly recommend: 6 small potatoes, cut in half

Avgolemono Sauce:

1 egg + 1 egg white

Juice of 2 lemons

1 tbs corn flour OR arrowroot flour

1 cup liquid from the frikase

  1. Fry the pork in a deep and wide base pan with the olive oil until all sides are lightly browned.

  2. Remove the pork and then add the onions and celery, sea salt and pepper. Over a high heat sauté for 3-4 minutes. Then add the pork back in and the dill.

  3. Boil the kettle and add the boiling water to the pot. Add enough water to cover the celery and meat. Cover with a lid and simmer for 30 minutes.

  4. After 30 minutes, add the potatoes and spread over the frikase, cover with the lid again and further cook for another 30 minutes.

  5. Using a soup ladle, scoop out as much liquid as you can (at least 1 cup) and set it aside to cool down. You will need this to make the avgolemono sauce.

  6. In a nutribullet or using an electric beater, add the egg and egg white and whisk until frothy. Then add the lemon juice, frikase liquid and corn flour and continue to whisk until combined and thick.

  7. Return sauce to the pot and pour all over. Turn on heat again and warm but DO NOT bring to boil. Serve hot. Enjoy.

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