Description
Crispy Homemade South African favorite Vetkoek with Curried Mince: try it tonight and share your twist
Ingredients
Units
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Filling:
- 1 tbsp butter
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 1 tsp fresh ginger, grated
- 1 tsp mild curry powder (add more if you like heat)
- 1/2 tsp turmeric
- 300 g ground beef
- 2 ripe tomatoes, peeled and chopped (or use a can if you’re in a rush)
- 2 tsp brown sugar
- 2 tsp apricot jam
- 1 potato, peeled and diced
- 1 carrot, peeled and diced
- 2 bay leaves
- Salt and black pepper to taste
Vetkoek:
- 2 cups (240 g) cake flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp salt
- 1 1/4 cups (300 ml) lukewarm water
- 1 egg, whisked
- Oil for deep-frying
Instructions
Vetkoek:
- Sift flour, baking powder, and salt into a bowl.
- In a separate jug, beat together the water and egg.
- Add this to the flour and mix until you have a soft dough. It shouldn’t be too sticky.
- Heat oil about 5 cm deep in a heavy pan over medium-high heat. Test it with a small piece of dough; it should sizzle but not smoke.
- Drop a spoonful of dough into the hot oil and fry until golden brown on both sides. Don’t crowd the pan.
- Lift out with a slotted spoon and drain on paper towels.
Filling:
- Melt butter in a large pan. Sauté onion, garlic, ginger, and bay leaves until the onion is soft and fragrant.
- Stir in curry powder and turmeric, cooking for another minute.
- Add the mince a little at a time, breaking it up with a spoon until browned.
- Add chopped tomatoes, sugar, and apricot jam. Stir well.
- Toss in the diced potato and carrot and season with salt and pepper.
- Cover and simmer gently until the veggies are soft and the mince is cooked through, about 20 minutes. Add a splash of water if it looks too dry.
To Serve:
- Slice open each vetkoek, spoon in the curried mince, and enjoy while warm.
Notes
Created, prepared, tried, and tested by Joy
