Bobotie Croquettes with a Spicy Dip

If using pre-made bobotie, skip to the next step. To make a basic bobotie: Heat a little oil in a pan. Brown 500g minced beef or lamb. Add 1 chopped onion and cook until softened. Add 1 tbsp curry powder, 1 tsp turmeric, 1 tsp ground coriander, 1/2 tsp mixed spice, 1 crushed garlic clove, 1/2 cup dried apricots (chopped), 1/4 cup raisins, and a pinch of salt and pepper. Cook for 2 minutes. Add 1/2 cup milk and 1 egg. Stir well and simmer for 10 minutes, until thickened.

Allow the bobotie to cool slightly. This makes it easier to handle.

Shape the bobotie mixture into small, oval-shaped croquettes, about 1-2 inches long. You should get around 12-16 croquettes.

Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls.

Dredge each croquette in the flour, then dip it in the beaten egg, and finally coat it thoroughly in the breadcrumbs. Make sure the croquettes are completely covered.

Heat the vegetable oil in a large skillet or pot over medium-high heat. The oil should be deep enough to submerge the croquettes halfway.

Carefully place the croquettes in the hot oil, working in batches to avoid overcrowding the pan.

Fry the croquettes for 2-3 minutes per side, or until they are golden brown and crispy.

Remove the croquettes from the oil and place them on a baking sheet lined with paper towels to drain excess oil.

While the croquettes are cooling, prepare the spicy chili mayo. In a small bowl, combine the mayonnaise, sriracha or chili sauce, and lemon juice. Mix well.

Serve the bobotie croquettes warm with the spicy chili mayo for dipping.