Bobotie and potato croquettes with yellow rice and banana salsa



Ingredients 32
Servings 4
Time 1h40 + 1 hour refrigeration time

Ingredients

  • BOBOTIE MIXTURE:
  • 5
    ml
    olive oil
  • 1/2
    medium onion - finely chopped
  • 250
    g
    beef mince
  • 1 1/2
    tsp
    medium curry powder
  • 1/2
    tsp
    ground coriander
  • 1/2
    tsp
    ground ginger
  • 1/2
    tsp
    ground cinnamon
  • 1/2
    tsp
    ground turmeric
  • 2
    tsp
    apricot jam
  • 1
    tsp
    garlic, finely chopped
  • salt and pepper
  • CROQUETTES:
  • 750
    g
    frozen chips, thawed
  • 30
    g
    cake flour + extra
  • 4
    large eggs
  • 1
    tsp
    salt
  • pinch black pepper, finely ground
  • 90
    g
    Panko crumbs
  • sunflower oil - for shallow frying
  • YELLOW RICE:
  • 1
    cup
    long grain rice
  • 4
    cup
    water
  • 2
    tsp
    ground turmeric
  • salt and pepper
  • SALSA:
  • 2
    large bananas - finely chopped
  • 1
    large red onion - finely chopped
  • 1/4
    cup
    peach chutney
  • 2
    Tbs
    coriander - finely chopped
  • salt and pepper
  • handful finely chopped coriander, to serve
 

Method

 

For the bobotie mixture, heat a large pan over medium heat. Add the olive oil and onions and sauté, 5 minutes. Add the beef mince, curry, coriander, ginger, cinnamon and turmeric and fry, 8 minutes. Add in the jam and garlic and cook, 1 minute. Season with salt and pepper. Allow to cool.

For the croquettes, line a baking tray with baking paper. Place the thawed chips, ¼ cup cake flour, half of the eggs, salt and pepper in a food processor. Blend until smooth. Divide the mixture into 12 portions.

Lightly knead each portion in your hand until it comes together like a dough. Add more flour if needed. Roll each portion into a ball. Flatten it with palm of your hand into a thick disc. Place a tablespoonful of the bootie down the middle in a sausage shape. Fold the potato disc over the filling and press the seams together to encase the meat. Use floured hands to gently mould each croquette into a cylindrical shape. Roll each one in some extra flour and place on the lined tray. Refrigerate for at least 1 hour or overnight until firm.

Dust each croquette in the extra flour. Whisk the 2 remaining eggs together and dip each floured croquette into the eggs. Dip each one into the panko crumbs and set aside. Heat the oil in a large pan over medium heat. Fry the croquettes off in batches for 2-3 minutes on each side until golden and crisp. Turn regularly. Drain on kitchen paper.

For the yellow rice, place everything in a saucepan over medium heat. Bring it up to a boil, cover and simmer for 15 minutes until tender. Season to taste.

For the salsa, stir everything together and season to taste.

To serve, top the rice with the croquettes and scatter over some chopped coriander. Serve with the salsa on the side.

Tips:

The croquettes can be crumbed a day in advance, refrigerated and then simply fried off the following day when needed.

To re-heat any leftover cooked croquettes simply place them in a pre-heated oven at 200°C for 5 minutes.

Serves 4.

Recipe by Illanique van Aswegan.

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Read more on: food24  |  easter  |  recipes
 

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