500g beef mince
½ cup almond bread breadcrumbs
olive oil for frying
butter for frying
1 finely chopped onion
1 tsp fresh finely chopped garlic
2 tbls brown vinegar
2 tbls Natural curry powder
salt to taste
2 tbls Carbsmart chutney
a little sweetener to taste e.g. stevia powder or erythritol
2 heaped tsps tumeric
1 cup full cream milk for soaking the breadcrumbs


1 egg
3 bay leaves
pinch of salt


Soak the breadcrumbs in the milk. Fry the onion and garlic in a little olive oil and butter. Add the mince breaking it up. When it changes colour use a masher to make the mince fine. Squeeze the excess milk out the breadcrumbs and reserve the milk. Add the breadcrumbs and the rest of the ingredients and mix well. Cook for 15 minutes. Transfer the mince to a well greased oblong oven proof dish. Beat the eggs, salt and milk together. Pour over the top of the bobotie and lay the bay leaves on top. Bake on 180° for 15 minutes or until the top has set and is slightly brown. Serve with onion and tomato sambles or a salad.

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