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Bobotie mince parcels

Bobotie mince parcels

Great as a party snack.

  • Makes 12
  • Less than 45 minutes


  • 1 packet (about 500g) ostrich mince
  • Vegetable oil
  • 1 onion, finely chopped
  • 2 Tbsp (30ml) PnP crushed garlic, ginger and dhania paste
  • ½ cup (125ml) PnP Cape Malay marinade
  • ½ cup (125ml) sultanas, soaked
  • 1 cup (250ml) peas
  • ¼ cup (60ml) chopped mint
  • Salt and milled pepper
  • 12 spring roll wrappers

  • Sambal:
  • Juice (30ml) of 1 lime
  • 1 cup (250ml) grated fresh coconut
  • ¼ cup (60ml) coriander, chopped
  • 1-2 chillies, chopped
  • 2 tsp (10ml) grated ginger


  1. Add onion and sauté until soft, then add garlic, ginger and dhania paste and cook for another minute.
  2. Add onion and sauté until soft. Add paste and cook for another minute.
  3. Stir through marinade, sultanas, peas and mint and season well.
  4. Place a large dollop (about ⅓ cup) of mince mixture on the edge of a spring roll wrapper and fold over to enclose filling.
  5. Keep rolling, tucking the sides in as you go. Brush edge with water and seal.
  6. Repeat with remaining filling and wrappers.
  7. Heat oil, 1cm deep, in a pan and shallow-fry parcels until crispy.
  8. Drain on kitchen paper.
  9. Alternatively, brush parcels with oil and bake for 20 minutes at 180°C, or until golden and crisp.
  10. Toss sambal ingredients together, mixing well, and serve with parcels.
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