Pilchard bobotie

By Drum Digital
07 February 2014

Here’s an affordable and tasty alternative to beef or lamb bobotie: fish bobotie using canned pilchards and lentils.

Serves 4-6

Preparation: 10 min

Cooking: 35 min

2cans (400 g each) pilchards

15 ml (1 T) oil

1 onion, chopped

3 garlic cloves, minced

30 ml (2 T) curry powder

2 carrots, grated

500 ml (2 c) lentils, cooked

2 slices white bread, soaked in 125 ml (½ c) milk then mashed

2 eggs

375 ml (1½ c) milk

salt and pepper

9 bay leaves

  1        Preheat the oven to 180 °C. 2        Flake the fish and remove the bones. 3        Heat the oil in a pan over medium heat and sauté the onion until soft. Add the garlic, curry powder, carrots, lentils and soaked bread.

4        Fold in the fish and spoon into a baking dish.

5        Whisk together the eggs and milk, season with salt and pepper and pour over the fish. Insert the bay leaves into the top and bake for 30 minutes or until golden and set.

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