Bobotie Frikkadels in Yoghurt with Chilli Scrambled Eggs on Coriander Rice

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  • 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.


  • 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 the bobotie frikkadels and scrambled eggs on a bed of coriander rice.