These bobotie pancakes are amazing! They’re perfect for banting followers, as they only contain eggs and cream cheese.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
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
1 Tbsp (15 ml) sesame seeds
pinch of salt
¼ C (60 ml) fresh coriander
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.
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.
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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