12

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Stove

Ingredients


Vetkoek:
750 ml self-raising flour
5 ml salt
500 ml LANCEWOOD® Double Cream Plain Yoghurt
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 & freshly ground pepper to taste

To finish:
LANCEWOOD® Double Cream Plain Yoghurt
2 – 3 bananas, sliced
Chutney
Coriander, chopped

Method


Vetkoek:
Using a mixing bowl, add the self-raising flour and salt together.

Add the yoghurt and mix to a soft dough. Add a bit more flour if necessary. Shape into 12 balls.

Add 4 cm deep oil to a frying pan and heat. Gently fry vetkoek for 4 – 5 minutes per side or until a knife inserted comes out clean. Drain on absorbent paper.

Bobotie mince:
Using a frying pan, 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. Once browned, 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:
Serve vetkoek with curry mince, yoghurt, sliced banana, chutney and coriander.

Variations:
Use LANCEWOOD® Sour Cream or LANCEWOOD® Buttermilk instead of Double Cream Plain Yoghurt

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Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

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