Skinny Bobotie


For 4


  • 1 thick slice of brown bread, crust removed
  • 80 ml skimmed milk
  • 30 ml olive oil
  • 2 onions, finely chopped
  • 400 grams big brown mushrooms, finely chopped
  • 400 grams lean beef mince
  • 15 ml mild curry powder
  • 10 ml turmeric
  • 60 ml lite chutney
  • 20 ml white wine vinegar
  • 5 ml salt
  • 30 ml raisins (optional)
  • 6 lemon leaves (optional)

Egg custard

  • 2 eggs
  • 250 ml skimmed milk
  • pinch of salt

Skinny Bobotie Method

    Preheat oven to 180 °C. Soak the brown bread in the milk to soften. Heat the oil in a large non-stick pan and fry the onion until soft and lightly browned. Add the mushrooms and fry until dry.  Add the meat and cook for about 10 minutes while loosening it with the back of a fork. Cook until you see no juices in the bottom of the pan. Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins and mix well.  Gently cook for a further 5 minutes. Spoon the mixture into a 25 x 20 cm baking dish or bake in individual dishes. Roll up the lemon leaves and insert them in an upright position in the meat mixture. Beat the eggs and milk together and season. Gently pour the egg mixture over the meat. Bake for 30-35 minutes until the custard has set. Serve with chutney, rice and tomato and onion salad. 
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