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.

Bobotie Recipe Here

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.