Filling
1 box Fry’s Meat Free Mince
2 slices Stale white bread, crusts removed
80 ml Fruit Chutney
30 ml Oil
Pinch Salt
1 Onion, finely chopped
2 tsp Curry Powder
1/2 tsp Ground Cloves
1 tsp Garlic, finely chopped
1 tsp Tumeric
2 Eggs, lightly beaten
30ml Hot Water
125ml Seedless raisins
80ml Fruit chutney
3ml salt
Topping
1 Egg, lightly beaten
150ml Fresh cream or milk
Bay leaves, fresh or dried to garnish

Preheat oven to 180°C. Soak bread in water for 10 minutes, squeeze out excess water and crumble. In a large frying pan, heat oil and braise onion until golden (about 7 minutes). Add the ground cloves, garlic, curry powder and turmeric and simmer for 3 minutes. Chop the mince into smaller pieces and add seasoning and onion mixture. Fry for a further 5 minutes. Break the 2 eggs into a large bowl and beat lightly.

Add the mince mixture from the frying pan to the egg mixture and stir through. Add mixture to a well greased oven proof dish and bake for 40 minutes or until golden brown. Remove from the oven.

Topping: Combine the egg and cream. Pour over the bobotie. Garnish with bay leaves. Return to the oven and bake 180°C for 5-10 minutes, our until topping is set.