Serve the bobotie frikkadels and scrambled eggs on a bed of coriander rice.
Bobotie Frikkadels in Yoghurt with Chilli Scrambled Eggs on Coriander Rice
Ingredients
- Bobotie Frikkadels in Yoghurt
- 350 g Eskort Mini Frikkadels
- 45 ml (3 T) bobotie spice mix
- 1 onion, sliced
- 375 ml (1 ½ C) full cream plain yoghurt
- 45 ml (3 T) olive oil
- 45 ml (3 T) butter
- Chilli Scrambled Eggs
- 4 eggs
- 45 ml (3 T) olive oil
- 1 red chilli, chopped
- 60 ml (¼ C) sour cream
- salt and pepper, to taste
- Coriander Rice
- 1 L (4 C) cooked rice of your preference
- 125 ml (½ C) leeks, chopped
- 60 ml (¼ C) coriander leaves, chopped
- 45 ml (3 T) olive oil
- 5 ml (1 t) cumin, ground
- Salt and pepper, to taste
- Allergens
- This recipe contains soy (soya), wheat (gluten) and dairy (lactose).
- Substitutions
- Mini Frikkadels (soy, gluten): Use Meridian Yeast Extract.
- Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.
- Plain Yoghurt (lactose): Use unflavoured coconut yoghurt.
- Sour Cream (lactose): Combine 60 ml (¼ C) coconut cream, 2.5 ml (½ t) lemon juice, 1 ml (¼ t) organic apple cider vinegar and a pinch of salt in a bowl.
Method
- Bobotie Frikkadels in Yoghurt
- In a frying pan over medium heat, fry the onion in olive oil and butter until glossy.
- Add bobotie spice mix and frikkadels, then fry for 8 minutes.
- Pour in the yoghurt and turn off the heat.
- Chilli Scrambled Eggs
- Add olive oil to a frying pan over moderate heat and fry the chilli.
- Separate the eggs and add the egg whites to the pan.
- Scramble until completely cooked, then add the yolks.
- Stir until well combined and cooked, then remove from the heat.
- Stir in the sour cream and set aside.
- Coriander Rice
- Fry the leeks in a pan over moderate heat, then add the cumin and coriander leaves.
- Add the rice and leek mixture to a bowl, season with salt and pepper, and mix well.
Serve
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