Cheesy Pancake Bakes

Ingredients

 

For the Patties

 

600g boerewors 

2 tbsp Maggi Lazenby Worcestershire Sauce 

1 egg

 

For the Roosterkoek

 

2 ½ cups self-raising flour

1 cup full cream yoghurt

½ tsp salt

 

For the Tomato Smoor

 

1 can chopped tomato & onion

1 tbsp Maggi Lazenby Worcestershire

Salt & pepper, to taste 

 

To assemble: 

 

Mayonnaise 

Lettuce leaves 

Tomato slices

Skewers 

 

Serves: 8 mini roosterkoek burgers 

 

Method

 

For the Patties

 

1. For the patties, remove the boerewors meat from the sausage casing into a bowl. 

 

2. Add the Maggi Lazenby Worcestershire Sauce and the egg. Mix well and check seasoning. Mould the mince mixture into 8 equal patties.

 

3. Refrigerate the patties for a couple hours, overnight is best, for the meat & fat to settle. 

 

For the Roosterkoek

 

1. Combine the self-raising flour, yoghurt and salt.

 

2. Knead for 5 – 8 minutes on a floured surface. The dough should not be sticky so add a little extra flour if needed

 

3. Roll into about 8 balls and set aside until needed.

 

For the Tomato Smoor and cooking of patties and roosterkoek

 

1. Ensure the braai is set and ready. Once there are enough hot coals, gather them and place a grid on top.

 

2. Heat a heat-proof pan on the grill, add the canned tomato-onion mix along with the Maggi Lazenby Worcestershire sauce and allow to simmer for 20 minutes until reduced and a thick-ish consistency is achieved. Adjust the seasoning, to taste. 

 

3. Cook the roosterkoek dough over a slow fire until crispy on the outside and slightly hollow sounding. 

 

4. Grill the patties, 5 - 6 minutes before turning over for 3 – 4 minutes, depending on how thick they are. Only turn once for best results. 

 

5. Slice open the roosterkoeks, spread a large spoon of mayonnaise over each bottom bun. 

 

6. Top with a lettuce leaf, tomato slice, juicy patty, some tomato smoor, the top of the roosterkoek and to hold it together, secure it with a skewer. 

 

8. Serve immediately and ENJOY!!