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Lancewood Vetkoek With Bobotie Mince
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Lancewood Vetkoek With Bobotie Mince

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(s) , chopped
2 garlic clove(s) , crushed
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 black pepper  to taste

To finish:

LANCEWOOD® Double Cream Plain Yoghurt
2 banana(s) , sliced
chutney
fresh 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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