Description
These bobotie pancakes are amazing! They’re perfect for banting followers, as they only contain eggs and cream cheese.
Ingredients
Filling
2 Tbsp (30 ml) olive oil
1 medium onion, finely chopped
700 g beef mince
3 Tbsp (45 ml) mild curry powder
1 tsp (5 ml) ground turmeric
1 Tbsp (15 ml) Garam masala
2 tsp (10 ml) ground cumin
2 tsp (10 ml) crushed garlic
1 tsp (5 ml) fresh ginger, finely grated
A few drops of liquid stevia
2 medium tomatoes, diced
100 g raw almonds, finely chopped
Pancakes
160 g plain cream cheese
5 eggs
1 Tbsp (15 ml) sesame seeds
A pinch of salt
Sauce
2 C (500 ml) Greek yoghurt
¼ C (60 ml) fresh coriander
Instructions
Filling
Heat the oil in a large heavy-based saucepan, over a medium heat. Add the onion and sauté for 2 minutes until softened. Add the mince and fry for 3 minutes.
Stir in the curry powder, turmeric, Garam masala, cumin, garlic and ginger and fry for another 5 minutes.
Add the stevia and tomatoes and fry for a further 10 minutes until the meat is cooked. Stir in the almonds, and season to taste.
Pancakes
Whisk all of the ingredients together and add a pinch of salt. Lightly spray a small pancake pan with non-stick cooking spray and add a ladleful of the pancake mixture. Cook for 20–30 seconds until the top looks dry. Gently flip it over and fry for another 10–15 seconds. Repeat with the rest of mixture until you have a stack of pancakes.
Sauce
To make the sauce, blend the yoghurt and coriander together using a hand blender, until smooth.
To serve, add a few tablespoons of the bobotie filling to each pancake, roll and serve with the sauce on the side.
Notes
Add additional flavour to the pancakes by adding finely chopped herbs such as coriander, parsley or chives to the mixture.
