Prep 20 mins
Cook 40 mins
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
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
- 200 ml sour cream
- 1 pinch salt and black pepper
- 2 eggs
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
- 3 plum tomatoes
- 1 red onion, finely diced
- 2 teaspoons chopped thyme
- 2 tablespoons olive oil
- 1⁄2 tablespoon vinegar
- Preheat the oven to 180C/gas 4.
- Heat the oil and butter in a pan and gently cook the onion for 2-3 minutes until soft.
- Add the garlic, carrot, and all the spices and cook for a further 2 minutes.
- Stir in the mussels, breadcrumbs, egg, almonds and lemon juice. Season to taste with the salt.
- Pour into 6 large ramekins or 1 large oven-proof baking dish and place the bay leaves in the centre.
- To make the topping; whisk together all the topping ingredients and pour over the mussel mixture.
- Cook for about 12 minutes for individual ramekins or 30 minutes for the large dish, until firm and golden.
- To 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.
- Heat 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.
- Serve warm sprinkled with a little cinnamon sugar if you like.
- To make the relish; place the tomatoes on a hot barbecue or griddle pan and cook until the skins are charred.
- Remove from the heat and cut into dice.
- Mix the tomatoes with the onion, thyme, oil and vinegar and season with salt and pepper.
- Serve mussels with the pumpkin fritters, charred tomato relish and rice too, if you like!