500g beef mince
2 slices white almond bread
olive oil for frying
butter for frying
1 finely chopped onion
2 garlic cloves minced
2 tbls brown vinegar
2 tbls Natural curry powder
salt to taste
cracked black pepper
2 tbls Carbsmart chutney
a little sweetener to taste e.g. stevia powder or erythritol
1 tsp tumeric
1 cup full cream milk for soaking the bread


1 egg
3 bay leaves
pinch of salt
half tsp tumeric


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 20 minutes. Transfer the mince to a greased oblong oven proof dish. Beat the eggs, salt and milk together. Pour over the top of the bobotie and insert the bay leaves halfway into the mince. Bake on 180° for 20 minutes or until the top has set and is slightly brown. Serve with onion and tomato sambles or a salad.

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