For the ostrich steak on grilled vegetables with beetle bean croquettes, first wash, peel and boil potatoes until soft, then strain and let steam out. Press the potatoes through a press and mix with chopped beetle beans (possibly marinate the night before with salt, pepper and a little vinegar), 1 egg and about 4 tablespoons of breadcrumbs until a dough is formed. Season with salt, pepper and a little grated nutmeg.
Form the potato-beetle bean dough into croquettes and turn them one by one in flour, beaten egg and breadcrumbs. Deep-fry the breaded croquettes in oil heated to about 160 °C.
Wash the vegetables and cut them into the desired size. Pre-fry each vegetable separately in a pan with olive oil. Before serving, finish frying the vegetables in a pan. Season with salt and pepper to taste.
Season ostrich steaks with salt and pepper and sear on all sides in a hot pan with oil. Finish roasting in the oven at 180 °C for about 8-10 minutes. Then let rest for a few minutes in a warm place.
Preparation Tip:
Ostrich meat doesn't have to fly far - the Recipes Rocker gets its Styrian ostrich meat for the ostrich steak on grilled vegetables with beetle bean croquettes from Alois and Maria Kowald of 8410 Weitendorf, phone +43 3178 2689, www.straussenhof-kowald.at.