PUMPKIN FRITTERS

Ingredients

1Pinch Robertsons Freshly Ground Atlantic Sea Salt
1 Pinch Robertsons Cinnamon
2 Eggs
1 tsp Baking Powder
1 sachet Knorr Roasted Vegetables Veggie Bake
3 tbsp Cake flour
2 Cup cooked and mashed pumpkin/butternut/hubbard squash
Brown sugar to sprinkle

Method

Mix all the ingredients together except sugar and cinnamon
If mixture is too stiff, add a little milk.
Fry sponnfuls of the mixture in a little oil in a heavy based frying pan until golden on both sides about 5 mins.
 

 

BOBOTIE

500g minced meat
1 thick piece of sliced bread, soaked in 250ml of milk
2 medium onions, sliced, (fry this in 25ml of butter)
Add 1 Tablespoon of curry powder
1 teaspoon of salt
1 tablespoon of sugar
2 tablespoons vinegar
1/2 teaspoon turmeric
3 bay leaves
2 eggs

Drain milk from the bread, then mash bread with a fork and add it to the meat.

Add this to the curried onion mixture and cook. Stir well. Add a well beaten eggs to the meat mixture and mix. Put this mixture into a greased pie plate. Beat 1 egg with balance of milk made up to 250 ml of milk. Season with pepper and salt and pour this custard mixture over the meat mixture.

Dot a few pieces of butter on top of the mixture, adding bay leaves or lemon leaves, and place in another dish or pan of hot water. Place in an oven, pre-heated to 180 degrees Celsius. Bake for 30 to 40 minutes until the custard is set and lightly browned

Serve with yellow rice, sliced tomatoes and chutney. Yellow rice, with raisins, is often served with Bobotie.