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Ingredients
Vetkoek:
500 ml self-raising flour
5 ml bicarbonate of soda
5 ml salt
15 ml sugar
2 extra large eggs
250 ml LANCEWOOD® Sour Cream
60 ml milk
15 ml melted butter
Oil for deep frying
Bobotie mince:
15 ml sunflower oil
30 ml butter
1 large onion, chopped
2 cloves garlic, crushed
A 4 cm piece ginger, grated
15 ml soft brown sugar
10 ml mild curry powder
5 ml turmeric
500 g beef mince
60 ml raisins
60 ml almond slivers (optional)
30 ml apricot jam
10 ml brown vinegar
10 ml Worcestershire sauce
125 ml water
Salt and pepper to taste
To finish:
LANCEWOOD® Double Cream Plain Yoghurt
2 – 3 bananas, sliced
Chutney
Extra coriander
Method
Vetkoek:
Sift the dry ingredients together. Beat the eggs, sour cream, milk and butter together. Add to dry ingredients and mix to form a smooth thick batter. Heat oil - about 4 cm deep – to medium heat in a saucepan and drop tablespoonfuls of the mixture into the oil. Fry gently until golden on both sides. Drain on absorbent paper.
Bobotie mince:
Heat the oil and butter and fry the onion, garlic and ginger until soft. Add the sugar, curry powder and turmeric and fry gently for 1 minute. Add the mince and brown. Add the raisins and almonds. Stir in the apricot jam, vinegar, Worcestershire sauce and water. Cover and simmer over low heat for 25 - 30 minutes. Season to taste.
To finish:
Cut open and serve vetkoek with curry mince and yoghurt, sliced banana, chutney and chopped coriander.