- 4 Tbsp Bobotie Mix
- 1/2 packet savoury muffin mix
- 2 extra large eggs
- 1/3 cup sunflower oil
- 3/4 cup water
- 1 handful raisens
- 1 tsp baking powder
Mix the savoury muffin mix, raisens and baking powder together.
Lightly beat the eggs, milk and water together.
Add the egg mixture to the muffin mixture.
Stir in the bobotie mix.
Spoon the muffin mix into the greased muffin pan.
Bake in a pre-heated oven at 180 deg C for 20 minutes.
- Use the bobotie mix from the Vegetarian Bobotie recipe.
This recipe is perfect for those cold winter’s days….
Vegetarian Bobotie with Dhania Steamed Basmati Rice
Lentil Curry Mixture
- Sunflower oil
- 2 cups cooked brown lentils
- 1 med chopped onion
- 1 tomato
- 3 Tbsp Mrs Balls Chutney
- 2 Tbsp Cape Malay curry powder
- 1 large grated carrot
- 2 cups chopped spinach
- 4 bay leaves
- 3 eggs
- 1/2 cup cream
- 1/2 cup milk
Dhania Steamed Rice
- 1 cup Basmati rice
- 1 bunch dhania
- 250 grams chopped white mushrooms
- 1 tsp turmeric
Lentil Curry Mixture
Fry the onion in oil until lightly browned
Add the curry powder and cook for a further minute
Add the chopped tomato and cook until soft.
Mix the lentils, carrot and chutney and add to the curry tomato sauce. Add salt to taste.
Cook for 5 minutes then add the chopped spinach and steam.
Spoon the lentil mixture into a greased baking dish and press lightly with a spoon to compact it.
Tear the bay leaves into pieces and stick into the lentil mixture.
Lightly beat the eggs, milk and cream together.
Pour over the lentil mixture
Pre-heat the oven to 150 deg celsius and bake for an hour or until the custard topping is set.
Fry the mushrooms and turmeric in oil. Add salt to taste.
Rinse the rice in warm water to remove the starch and cook per instructions.
Before completely cooked, add a few stalks of the dhania and steam.
Once cooked, carefully mix chopped dhania and turmeric mushrooms into the rice, using a fork.
- Rinse the basmati to prevent a sticky rice. This will allow you to mix the mushroom and dhania into the rice without creating a mush.