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Fish bobotie rolls


Fish bobotie rolls

Ingredients 18
Servings makes about 30 rolls
Time 40 min

Ingredients

  • butter and oil
  • 1
    garlic clove, crushed
  • 1
    onion, chopped
  • 5
    ml
    grated fresh ginger
  • 60
    ml
    mild curry powder
  • 30
    ml
    brown sugar
  • 30
    ml
    brown vinegar
  • 45
    ml
    apricot jam
  • 600
    g
    hake, finely chopped
  • 125
    ml
    breadcrumbs soaked in 60 ml coconut milk
  • salt and pepper
  • 45
    ml
    chopped fresh parsley and/or coriander
  • juice and zest of 1-2 lemons
  • 125
    ml
    flaked almonds
  • phyllo pastry
  • butter or nonstick spray
  • toasted sesame seeds
  • mango atchar or chilli sauce to serve
 

Method

Baking: 20 min
 

Preheat the oven to 180 °C.

1. Filling Heat butter and oil and fry the garlic, onion and ginger. Mix in the curry powder. Add the sugar and lightly stir-fry. Add the vinegar and  reduce.

2. Add the rest of the filling ingredients and simmer until cooked and the flavours have mixed well.

To complete

3. Grease two layers of phyllo pastry with butter or nonstick spray and place on top of each other. Cut into four rectangles.

4. Put a little filling on one short side of a phyllo rectangle then fold over to cover the filling. Fold in the sides and roll up.

5. Grease with butter or nonstick spray and sprinkle sesame seeds over. Repeat with the remaining filling and pastry. Bake for 20 minutes until done.

6. Serve with atchar or chilli sauce. 

 

 

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