Peppered Mince Beef Cake

To prevent meat sticking to the pan use a non-stick or well seasoned pan to cook the beef cake in, in addition to the oil and butter. Don’t overcook the cake on the second side. After 3 minutes of cooking, switch off the heat and leave to cook through with the latent heat in the pan. Bulgar wheat is a really great ingredient, it gives a nice nutty flavour and stretches the meat.


  • 2 large onions, chopped
  • Ina Paarman’s Garlic Pepper Seasoning
  • olive oil
  • 3 cloves of garlic, finely sliced (optional)
  • 2 eggs
  • ¼ cup (60 ml) full cream plain yoghurt
  • ½ cup (125 ml) bulgar wheat
  • 2 T (30 ml) parsley, chopped
  • 2 t (10 ml) grated lemon rind
  • 1 T (15 ml) lemon juice
  • 500 g beef mince
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
  • canola oil
  • 1 T (15 ml) butter


  • 1 x 200 g Ina Paarman’s Ready to Serve Pepper Sauce

Sauté onions seasoned with 1 t (5 ml) Garlic Pepper Seasoning in 2 T (30 ml) olive oil. Add garlic and sauté for another minute. Leave to cool in the pan. Mix the eggs, yoghurt, bulgar wheat, 2 T (30 ml) Garlic Pepper Seasoning, chopped parsley, lemon rind, lemon juice, mince and Liquid Beef Stock together.

Add the onion mixture to the meat and mix to blend. Don’t wash the onion pan. Heat the pan with 2 T (30 ml) of oil and ½ T (7.5 ml) butter. Flatten the meat mixture in the frying pan, patting it down to form a flat cake. Cook over medium heat for ± 10 minutes until browned on the underside.

Invert the beef cake onto a sideless baking sheet, or plate. Add a little more oil and remaining butter to the pan and slide the cake back into the pan. Cook for another 3 minutes. Switch off the heat and leave it in the pan with a lid on to continue cooking via indirect heat. warm the Pepper Sauce. Cut unset cake into 8 portions and spoon warm Pepper Sauce over.

Serve with a green salad.



For a milder version, season the Beef Cake with Meat Spice instead of the Garlic Pepper Seasoning and serve with our Ready to Serve Mushroom Sauce or Peach Apricot Chutney.

If bulgar wheat is not available, use couscous.

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