pic supplied

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

3 eggs
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