Prep time: 20 minutes
Cooking time: 20 minutes
Yield: 26 – 40 mini cups
1 x loaf SASKO Soy & Linseed
2 x slices SASKO Low GI brown or white bread, crust removed
375 ml milk
25 ml oil
10 ml butter
2 onions, sliced
2 cloves garlic, crushed
25 ml curry powder
10 ml salt
25 ml chutney
15 ml smooth apricot chutney
15 ml worcestershire sauce
5 ml tumeric
25 ml brown vinegar
1 kg beef mince
100 ml saltanas
Bread cup method
Preheat oven to 180°C
Remove bread crust and roll flat
Cut out the desired size for cup, you should get 3-4 rounds out of a slice
Spray and cook your muffin tray
Place bread in the mini muffin tray and press all corners down
Bake for 10 minutes
Remove from the oven and allow to cool
Bobotie filling method
Soak bread in milk.
Heat oil and butter in a large pot/pan, Fry onions, and garlic.
Once onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar.
Drain and mash bread and reserve milk.
Add bread, mince, and sultanas to the onion mix.
Mix well to ensure no lumps.
Once the mince is pale in colour, remove from the heat.
Beat 1 egg and add to the mince.
Mix the remaining eggs and the reserved milk.
Place the mince in the SASKO Soy & Linseed egg cup.
Pour the milk and egg mix until covered.
Bake in the oven for 5 minutes, until the egg has set.
Season with salt and enjoy