|500 g||butternut — cubed|
|6||garlic — cloves|
|1||onion — cut into wedges|
|1 sprig||fresh thyme — or 1 tsp dried thyme|
|1 ml||dried thyme|
|30 ml||olive oil|
|20 ml||lemon juice|
|270 g||flour — cake|
|2 tsp||baking powder|
|1 tsp||cumin — seeds|
|2||eggs — large, beaten|
|0.00||sunflower oil — for deep frying|
Place butternut, garlic, onion and thyme in a roasting tin. Drizzle with olive oil and roast in a 200 °C preheated oven for 20 minutes or until tender. Turn once during cooking.
Place butternut and onion in a food processor. Squeeze garlic out of skins and pull thyme leaves off the stick. Add to the processor with 200g of the biltong, lemon juice, cream, olive oil and seasoning to taste. Blend until smooth. Add remaining biltong and blend for a few seconds so that the biltong pieces remain chunky. Leave to cool.
VETKOEK: Sift dry ingredients together. Mix in the cumin seeds. Beat milk and egg together, and stir into dry ingredients gradually. Add enough milk to form a soft dough. Heat oil in a saucepan over medium heat. Once hot, drop small spoonfuls of batter into the oil and deep-fry until golden and cooked through.
Drain on absorbent paper. Cut in half and spread with pâté. Garnish with fresh coriander and serve immediately.