Ostrich Steak on Grilled Vegetables with Beetle Bean Croquettes

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.

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