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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From The Great Big Burger Book. Bobotie is traditionally made with meat. This is a salmon interpretation. Ingredients:
1 lb salmon fillet, skin and bones remove then cut into small chunks |
1 cup finely diced crustless white bread or 1 cup semolina bread |
1/2 cup milk |
2 tablespoons olive oil |
1 small yellow onion, finely chopped |
2 tablespoons curry powder |
1 large egg |
1/2 teaspoon turmeric |
2 tablespoons finely chopped slivered almonds |
2 tablespoons dried currants |
2 tablespoons fruit chutney |
Directions:
1. Add salmon to a food processor; grind to a fine consistency; place salmon in a bowl and refrigerate.
2. In a small bowl, soak the bread in the milk for a few minutes, mashing it several times with a fork.
3. Heat 1 tablespoon oil in a medium skillet over med-high heat.
4. Add in the onion; lower heat to medium, cook 1 minute or until translucent.
5. Add in the curry powder; cook about 30 seconds, until the curry is fragrant and combine with the onion.
6. Remove pan from heat.
7. In a large mixing bowl, combine the ground salmon, soaked bread, egg, turmeric, almonds, currants, and chutney.
8. Add in the onion mixture; mix well.
9. Using wet hands, form into 6 patties (each should be about 3/4 inch thick).
10. Heat 1/2 tablespoon of oil in a medium skillet.
11. Add 3 patties and pan-fry 3-5 minutes per side or just until cooked through.
12. Repeat with the remaining patties.
13. Serve on lightly toasted white bread or brioche; top with extra chutney and lettuce leaves.
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