Vetkoek With Bobotie Mince

Vetkoek:

Bobotie mince:

To finish:

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