Bobotie Arancini

Melt butter and oil over medium heat, add the onions and garlic and sauté for 3 minutes until translucent.

Mix all the spices together in a bowl.

Add the beef mince to the pan, with the spices and season to taste with salt and pepper and stir to break it up. Cook until the beef is brown.

Add lemon juice and zest, Worcestershire sauce, Mrs.Balls chutney and sultanas and stir to combine.

Once beef filling is cooked, remove from the heat and set aside for later.

Add the oil and the butter to a large pot and allow the butter to melt

Add the onions and sauté until the onions are soft and translucent, then add in the rice
and mix together.

Pour in the apple juice and the turmeric and allow to cook for 3-5 minutes

Add in the chicken stock and bring the pot to a simmer for about 15 minutes. (The rice should be soft and moist and most of the rice should be absorbed).

Transfer the rice into a pan and mix through the grated white cheddar cheese and allow
to cool.

Using your hand, take some rice (about 2 tablespoons of rice) and flatten it in your hand. Take 1 tablespoon of bobotie filling and place into the middle.

Fold the rice over the bobotie filling, add more rice to the top to create a neat covering.
Make a neat ball and gently press the rice to compress. Repeat with the remaining rice
and bobotie.

Roll the balls in the flour, tapping off excess flour, then into the egg making sure it’s
evenly coated, then roll in the bread crumbs and coat evenly. Repeat this with the
remaining balls.

Heat oil in a large pot over medium heat. When the oil is hot, place the arancini balls into
the oil. Do not overcrowd the pot.

Fry until golden brown on the outside. Once done, transfer onto paper towelling to drain
excess oil

Serve hot with chutney for dipping