28/08/2026
๐๐ผ๐ฏ๐ผ๐๐ถ๐ฒ ๐๐ผ๐ฎ๐ฑ๐ฒ๐ฑ ๐ฃ๐ผ๐๐ฎ๐๐ผ๐ฒ๐ ๐พ๐ฅ
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
6 Potatoes, medium
2 tbsp Oil, vegetable
350 g Beef Mince, lean
ยฝ Onion, diced finely
1 cup Carrot, medium, grated
2 tbsp Curry Powder, mild
4 tsp Chutney
1 tsp Salt, fine
ยฝ tsp Pepper, black, fine
Oil for frying
๐๐ด๐ด ๐ง๐ผ๐ฝ๐ฝ๐ถ๐ป๐ด:
2 Eggs, large
2 tbsp Milk, full cream
ยฝ tsp Turmeric, fine
1 tsp Salt, fine
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
- Place the potatoes in salted water and bring to a boil. Boil for 15-20 minutes until soft. Set aside and allow to cool.
- In a frying pan heat the oil over a medium high heat.
- Add the mince and brown.
- Add in the onion and carrot and fry over medium heat for 4 minutes.
- Add the curry powder and fry for 1 minute.
- Add in the chutney, salt and pepper and stir through. Fry for 4-5 minutes.
- For the egg topping, combine all the ingredients in a small bowl and stir well.
- Pre-heat the oven to 180ยฐC
- Hollow out each potato by removing about 3 Tbsp of flesh. (Reserve the potato for mashed potato for your next meal or even try our amazing magic mashed potato cake!)
- Place 3 Tbsp of the bobotie mince in each potato and flatten slightly.
- Place the potatoes on a baking sheet and pour just enough custard inside each to fill it almost to the top.
- Bake for 15-20 minutes until the custard is set. Note: The custard might run over slightly as it bakes.
