Vetkoek With Bobotie Mince

Vetkoek:

Bobotie mince:

To finish:

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

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

3. 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:
1. Using a frying pan, heat the oil and butter and fry the onion, garlic and ginger until soft.

2. 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.

3. Stir in the apricot jam, vinegar, Worcestershire sauce and water.

4. 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