What’s for dinner? Pilchard bobotie

Here’s an affordable and tasty twist to beef or lamb bobotie – fish bobotie using canned pilchards. Everything is baked in one go, meaning fewer dishes to clean and more time to relax!

Serves 4 

You’ll need: 1 can (440g) Lucky Star Pilchards in Sweet Chilli Sauce; 30ml cooking oil; 1 medium onion, chopped; 2 slices of white bread; 3-4 bay leaves; 375ml milk; 5ml curry powder; 5ml turmeric; 1 garlic clove, crushed; 3 eggs; 30ml lemon juice; 30ml raisins; ready-cooked yellow rice; salt and pepper to taste 

How to:  

Preheat the oven to 180°C and grease a large ovenproof dish. Soak the bread in the milk. Heat oil in a pan and fry the onion until soft. 

Add the garlic, curry powder and turmeric and cook for a further minute, then remove from the heat and set aside. 

Squeeze the excess milk from the bread. Reserve the milk to use for later. Drain and flake the pilchards with a fork, reserving the sauce. 

You can debone the pilchards if preferred, although pilchard bones are safe to eat. In a large bowl, mash the bread with a fork and add a few tablespoons of the reserved pilchard sauce and one lightly beaten egg. 

Add the pilchards to the mashed bread mixture, along with the lemon juice, raisins and fried onion mixture. 

Place a layer of yellow rice at the bottom of the greased ovenproof dish. Spoon pilchard mixture over the rice layer and spread out evenly. 

Beat the reserved milk and remaining 2 eggs together and season with salt and pepper to taste. 

Pour the milk mixture over the bobotie and place bay leaves on top. Bake for 30 – 35 minutes or until golden and set. 

Serve with chutney or sambal and enjoy! 

* Recipe & image by 

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