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This dish is a variation of a traditional South African bobotie that’s perfect for expectant mums. The sweet potato sustains your energy, and egg provides iodine for your baby’s brain development.

Ingredients

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  • 2 garlic cloves, finely chopped
  • ½ red onion, finely chopped
  • 1 small or ½ large sweet potato, peeled
  • 1 apple, cored
  • 1tbsp rapeseed oil
  • 1tsp turmeric
  • 1tsp ground coriander
  • 1tbsp Madras curry powder
  • 1kg beef mince
  • 2 slices gluten-free or wholemeal bread
  • 60ml almond milk
  • Juice of 1 lemon
  • Grated zest of ½ lemon
  • 65g flaked almonds
  • Salt & pepper to taste

For the topping

  • 1 slice gluten-free or wholemeal bread
  • 250ml almond or whole milk
  • 3 eggs
  • 6 bay leaves

Method

  1. Preheat your oven to 180°C/160°C fan/Gas 4.
  2. Finely chop the garlic and onion, and set aside.
  3. Finely chop the sweet potato, and cut the apple into 1cm cubes.
  4. Sauté the vegetables and apple in the rapeseed oil for 5 minutes, on a low heat. Sprinkle the spices into the pan and mix well, before crumbling the mince and adding to the vegetables and spices. Cook for 15 minutes until brown all over. Remove from the heat, and set the pan aside.
  5. Soak 2 slices of bread in the almond milk until absorbed, then tear the slices into small chunks and add to the mince mixture. Pour over any remaining almond milk.
  6. Add the lemon juice, zest and flaked almonds and stir to mix all ingredients evenly. Season with salt and pepper.
  7. Add the mince mixture to an ovenproof casserole dish, or 6 individual ramekins. The mince mixture should be about 2.5cm deep, with 1cm left at the top of the dish for the egg topping. Bake uncovered for 15 to 20 minutes.
  8. About 10 minutes before the mince has finished cooking, prepare the topping. Soak 1 slice of bread in 250ml of almond milk, then blend in a food mixer. Add 3 eggs and whip the mixture together with a whisk or fork.
  9. Remove the mince from the oven, pour over the egg and milk topping, and arrange 6 whole bay leaves on top. Return to the oven for a further 15 minutes.
  10. Once cooked, serve straight away with brown rice, salad or steamed vegetables.

Wondering about the nutrients in this dish? Watch this video with Fig & Bloom’s nutritional therapist.

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