Dinner

LANCEWOOD® VETKOEK WITH BOBOTIE MINCE

6

Serves / Makes

Cooking Time

< 60 min

Cooking Style

Stove

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. 

Sour Cream

Sour Cream

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Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk

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Plain Yoghurt Double Cream

Plain Yoghurt Double Cream

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Sour Cream Bulk

Sour Cream Bulk

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