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Bobotie Pancakes

Bobotie Pancakes

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These bobotie pancakes are amazing! They’re perfect for banting followers, as they only contain eggs and cream cheese.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.67 out of 5)
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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
pinch of salt

Sauce
2 C (500 ml) Greek yoghurt
¼ C (60 ml) fresh coriander

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.

TIP:  Add additional flavour to the pancakes by adding finely chopped herbs such as coriander, parsley or chives to the mixture.

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