A delicious and wondrous bobotie, the prep on this is only 20 mins so don't let the list of ingredients scare you (even though i admit, i take 30 but the recipe says 20) Obviously you can omit the fritters and salsa but i think it makes the whole dish special
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Units: US | Metric
For the mussel bobotie
- 2 tablespoons olive oil
- 1/2 tablespoon butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 200 g grated carrots
- 2 teaspoons curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon ground turmeric
- 1 pinch chili powder
- 1 kg mussels, cooked and shelled
- 15 g fresh breadcrumbs
- 1 egg, beaten
- 1 tablespoon ground almonds
- 1 tablespoon lemon juice
- 6 bay leaves
For the topping
For the pumpkin fritters
- 450 g cooked pumpkin (or butternut squash)
- 50 g plain flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 2 eggs, beaten
- vegetable oil, for frying
For the charred tomato relish
- 1Preheat the oven to 180C/gas 4.
- 2Heat the oil and butter in a pan and gently cook the onion for 2-3 minutes until soft.
- 3Add the garlic, carrot, and all the spices and cook for a further 2 minutes.
- 4Stir in the mussels, breadcrumbs, egg, almonds and lemon juice. Season to taste with the salt.
- 5Pour into 6 large ramekins or 1 large oven-proof baking dish and place the bay leaves in the centre.
- 6To make the topping; whisk together all the topping ingredients and pour over the mussel mixture.
- 7Cook for about 12 minutes for individual ramekins or 30 minutes for the large dish, until firm and golden.
- 8To make the pumpkin fritters; place the dry ingredients in a food processor, add the eggs and process to form a thick batter. The batter should hold it's shape, if too thick add a little milk, if too wet, add a little more flour.
- 9Heat the oil in a non-stick frying pan. Drop heaped tablespoons of the batter into the pan and fry till firm and golden. Flip over and fry on the other side.
- 10Serve warm sprinkled with a little cinnamon sugar if you like.
- 11To make the relish; place the tomatoes on a hot barbecue or griddle pan and cook until the skins are charred.
- 12Remove from the heat and cut into dice.
- 13Mix the tomatoes with the onion, thyme, oil and vinegar and season with salt and pepper.
- 14Serve mussels with the pumpkin fritters, charred tomato relish and rice too, if you like!
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Nutritional Facts for Mussel Bobotie With Pumpkin Fritters
Serving Size: 1 (672 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 722.4
- Calories from Fat 338
- Total Fat 37.6 g
- Saturated Fat 11.6 g
- Cholesterol 356.6 mg
- Sodium 1405.3 mg
- Total Carbohydrate 53.0 g
- Dietary Fiber 6.6 g
- Sugars 12.0 g
- Protein 44.3 g
The following items or measurements are not included:
salt and black pepper