Cape Town’s Signature Paleo Brunch: Biltong-Wrapped Bobotie Croquettes With Avocado Salsa
Discover a mouthwatering, advanced level Paleo brunch recipe inspired by South Africa's culinary traditions. This dish combines succulent biltong-wrapped bobotie croquettes with a zesty avocado salsa for an indulgent and exotic meal that will transport your taste buds straight to Cape Town. With rich flavors, bold textures, and elegant presentation, this is the perfect recipe for those looking to explore international cuisine while adhering to Paleo guidelines.
Allergens
Eggs, Nuts (Almond flour), Soy (Curry powder may contain soy)
Ingredients
- 200g lean beef mince
- 1 large onion, finely chopped
- 1/4 cup almond flour
- 1/4 cup coconut milk
- 1 egg
- 2 tsp curry powder
- Salt and pepper to taste
- 6 slices of grass
- fed biltong (beef jerky), halved
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, chopped
- 1 tbsp fresh cilantro, chopped
- 1 lime, juiced
- Olive oil for frying
Instructions
- In a large mixing bowl, combine beef mince, onion, almond flour, coconut milk, egg, curry powder, salt, and pepper. Mix well and form into 6 equal sized patties.
- Wrap each patty with half a slice of biltong and secure with a toothpick if necessary.
- In a frying pan over medium heat, add olive oil and cook the croquettes until golden brown and cooked through, approximately 3 4 minutes per side. Remove from pan and let cool on a wire rack.
- In a separate bowl, combine avocado, cherry tomatoes, cilantro, and lime juice to make the salsa. Mix well and set aside.
- Serve each croquette with a generous scoop of avocado salsa on top.
Chef’s Insight
For an extra spicy kick, add chili flakes or hot sauce to the beef mixture. - You can use turkey bacon instead of biltong if it is more readily available.
Notes
This recipe is designed to cater to those following a Paleo diet while still providing the indulgence and flavors of a classic South African brunch.