In my mind the only thing that spoils Traditional Bobotie is the egg custard topping!
When I make a batch of Bobotie I usually start with 2kg mince. I portion it into serving sizes and freeze it. After defrosting I add the topping and bake.
This week I made the best topping ever. The full fat yoghurt base, flavoured with ginger and lemon complimented the spicy Bobotie flavours perfectly.
The topping recipe
For a 2 portion baking dish I used
200ml full fat (Greek) yoghurt
1 whole egg, beaten
10ml potato flour
Zest of 1 small lemon
30ml lemon juice
10ml finely grated fresh ginger
Mix all the ingredients together, spread over the defrosted Bobotie.
Bake at 200°C for 25-30 minutes or until the topping is firm.
