Vetkoek and curried mince. Curry-flavoured mince served inside a traditional vetkoek – a great alternative to the normal curry and rice.
Vetkoek and Curried Mince
A Vetkoek is a deep-fried ball of bread dough, crispy on the outside and soft and chewy on the inside. Vetkoek is normally served split in half and filled with your meat of choice – traditionally curried meat.
It is an Afrikaans word, and translates into English as Fat Cake, pronounced ‘Fet Cook’. It is a bit like sheep, in that it can be both singular and plural.
Vetkoek originated with the Dutch settlers, back in the 17th Century. As they explored further and further away from Cape Town into the interior in their covered wagons, they had no fresh bread and they didn’t have ovens to bake in. The alternative was to make deep fried dough balls instead. Filled with meat they made a quick and satisfying meal.
Nowadays vetkoek is a popular South African dish. No self-respecting school or church fete would be complete without a Vetkoek stall.
Vetkoek are normally filled with curried beef mince, but lamb would go really well with them. Try them with my lamb curry in pita, using vetkoek instead of pita bread. They would go down a treat at a barbeque, filled with sausage and smothered in chilli tomato sauce.
You can also serve them smeared with butter and apricot jam (or honey, or maple syrup, or cheese, or anything else that takes your fancy). My daughter puts golden syrup on hers.
Are Vetkoek unhealthy?
Now I know you are going to think that deep fried dough balls are really unhealthy and fattening, but to be honest, they don’t absorb much oil from the frying. Also, they are drained on kitchen paper afterwards, which soaks off a bit more oil.
They have a slightly chewy texture which means the muscles in your fact get lots of exercise from all the chewing you have to do. There is a saying that eating a stick of celery burns off more calories than are actually in the celery itself. I like to believe that Vetkoek falls into this category (I know it doesn’t but it takes away the guilt trip when I eat them).
I’m a firm believer that everything should be done in moderation. If you eat vetkoek every day, you will end up looking like one, but one or two every now and then won’t do any harm.
How do you make Vetkoek and Curried Mince?
Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the full list of ingredients and quantities in the printable recipe card further down in the post.
This looks like a lot of ingredients, but most of them are vegetables and spices that you probably have in your pantry anyway.
For the Vetkoek
- Plain Flour – otherwise known as All Purpose flour. Don’t use self-raising flour, the yeast takes care of the rising .
- Dried instant Yeast – you can buy this in packets in the supermarket, and you just tip it into the mixing bowl with the flour.
- Water – you should use lukewarm water as this will assist in activating the yeast.
- Salt – this is optional, but it does make the vetkoet taste better.
- Sugar – there is an old wives tale that says sugar will assist in the activation of yeast, but this not true. The yeast will activate perfectly well without sugar, so you can omit this if you want to.
- Sunflower oil – this is used to fry the vetkoek, and you need an oil with a high smoke point. Olive Oil will not be suitable for this.
For the Curried Mince
- Beef Mince – get a good quality beef mince with a low percentae of fat. I like to buy mince with a 5% fat content.
- Pork Mince – I like to use half pork and half beef as I feel it gives an additional layer of flavour . If you prefer you could just use beef mince.
- Potatoes – because this curried mince is served inside a vetkoek, the vegetables should all be chopped into small pieces. Chop the potatos into small dice, approximately 1cm in size.
- Onions – chopped into 1cm dice
- Celery – chopped into small dice
- Carrots – chopped into small dice
- Fresh Tomatoes– finely chopped
- Tomato Puree – I buy my tomato puree in tubes because you can reseal it and it stays fresh if you keep it in the fridge
- Chutney – use your favourite brand – or make your own from this recipe
- Sugar – when cooking with tomatoes I like to add a sall amount of sugar as it brings out the flavour of the tomatoes
- Frozen petit pois – optional – but they add additional pops of sweetness
- Salt – optional if you don’t like adding salt to foo
- Beef Stock – if you don’t have any you can make this with a stock cube and a cup of boiling water
- Olive Oil – for browning the beef.
For the Spice Mix
- Garam Masala
- Curry Powder – you can use the strength you prefer. We like it hot, you could use Medium for a milder taste
- Mustard Seeds
- Fennel Seeds
- All Spice
- Ground Coriander
Prepare the Vetkoek
Vetkoek are made with yeast. There, I’ve said it but don’t let it put you off. They are made with instant yeast, not the sort that you have to mix with lukewarm water and flour and wait until it gets all frothy on top before you can use it. With instant yeast, you just tear open a packet and add it to the flour, and you won’t even realise you are using yeast.
I use my trusty Kenwood Chef to do the mixing, but you can easily knead the dough by hand. I’ve added a link to food mixers on Amazon in the Equipment section below if you need to buy a food processor.
Knead the dough
- Tip the flour into a nice big mixing bowl, sprinkle the yeast on top and give it a bit of a mix. Then add the salt. Don’t let the yeast come into direct contact with the salt.
- Add most of the water, give it a good stir until it all comes together and then knead for about 10 minutes until you have a nice smooth elastic dough. You can use a food mixer with a dough hook to take all the hard work out of this.
- The reason you don’t add all the water is that it all depends on the flour you are using. You might not need all the water, and once you’ve put it in, you can’t take it out again. If you find you do need more water, just add it one tablespoon at a time until the dough is nice and soft.
- The ratio of flour to water should be approximately 2 flour : 1 water.
Leave the dough to rise
- Cover the mixing bowl with cling film, then cover it with a towel to keep it nice and warm. Put it in a warm place to allow the yeast to work its magic. I put mine on the kitchen window sill. Leave for about an hour. The dough should rise up and become spongy.
- Once the dough has risen, punch it down into a smooth ball and tip it out on a floured board.
- Break off golf-ball sized pieces of dough and press them into flat rounds. You could roll the dough out and cut circles with a pastry cutter if you prefer, but I like the irregular sized pieces.
Fry the vetkoek
- Take a wok, or a large saucepan, and pour in enough oil to cover the vetkoek. You will probably need at least 5cm oil.
- Allow the oil to heat. The oil will be hot enough when a small piece of dough ‘sizzles’ and rises to the top when you add it. If the dough just sinks to the bottom of the oil, it is not hot enough.
- Carefully add as many vetkoek as will fit in a single layer. Don’t overcrowd the pan, leave enough room so you can turn them easily.
- Deep fry in hot oil, turning occasionally, until nicely puffed and golden.
- Tip, don’t let the oil get too hot or you will find the outside burns and the inside is still doughy.
- Cut a vetkoek in half to test whether it is done. It should be cooked through and full of air bubbles. If there is any raw dough in the centre you need to cook for a further few minutes.
- Drain the vetkoek on paper towels one they are cooked. Keep warm until ready to fill with the curried mince.
Make the mince curry
While the dough is rising, you can make the curry.
- Gently fry the spices in a little olive oil. This releases all the aromas.
- Add the mince and allow it to brown in the spices and oil. You will have to keep stirring and break up the lumps of mince with a wooden spoon. Keep frying and stirring until the mince is brown and crumbly.
- Next add the onions and celery and fry with the mince until the onion starts to soften.
- Add the tomatoes and tomato puree, the chutney and the sugar and salt. Stir well and continue frying until the tomatoes start to soften.
- Then add the carrots, potatoes and beef stock.
- Leave it to simmer, with the lid on, for about 45 minutes until it is all cooked through and is nice and juicy.
- If there is too much liquid in the mince, remove the lid for the last 10 minutes or so to allow some of the liquid to evapourate
- Finally add the frozen peas and stir through. Keep the curry warm while you fry the vetkoek.
To serve, split each vetkoek in half and fill with the curry mixture. There is no need to butter the vetkoek.
A spoonful of chutney on top makes a nice addition. You could eat this with a knife and fork, but I think it tastes better if you pick it up in your hands and eat it like a hamburger. Keep plenty of serviettes handy to wipe the juices off your chin!
To make this recipe you will need the following equipment. In case you are missing something I have included some links to my Amazon shop pages, where you might just find the item you are looking for.
- Kenwood Chef – I find this indispensible for mixing bread dough. It also has other attachments that you can use for whipping cream and egg whites, as well as for mixing cakes and biscuit dough.
- Wok or other large pan for cooking the curried mince. I like to use a wok for tasks like this, because it is large enough to hold all the ingredients and comes with a lid for simmering. My wok is probably the most used appliance in my kitchen, I use it as a frying pan and a saucepan. I do prefer a wok with one long handle rather than the ones with a short handle on either side, because I find the long handle gives you more control when you are stirring and frying.
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Recipe – South African Vetkoek with Curried Mince
South African Vetkoek filled with Curried Mince
For the Vetkoek
- 2 cups Plain Flour
- 1 7g packet dried instant Yeast
- 1 cup lukewarm Water approximately
- 1 teaspoon Salt optional
- 1 teaspoon Sugar optional
- Sunflower oil for frying
For the Curried Mince
- 250 g Beef Mince
- 250 g Pork Mince You could leave out the pork and use 500 g beef mince instead
- 2 large potatoes chopped into small dice
- 1 large onion chopped into small dice
- 1 large stick celery chopped into small dice
- 1 large carrot chopped into small dice
- 2 large Tomatoes finely chopped
- 3 Tablespoons Tomato Puree
- 2 Tablespoons Chutney I use Mango chutney, but you can use your favourite brand
- 1 teaspoon Sugar
- ½ cup frozen petit pois
- 1 teaspoon Salt
- 1 cup Beef Stock (you can make this with a stock cube)
- 1 Tablespoon Olive Oil for frying
For the Spice Mix
- 2 Tablespoons Garam Masala
- 2 Tablespoons Hot Curry Powder we like it hot, you could use Medium for a milder taste
- 1 teaspoon Mustard Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Turmeric
- 1 teaspoon All Spice
- 1 teaspoon Ground Coriander
For the Vetkoek
- Combine the flour, sugar and salt in the mixing bowl and add the yeast. Don't put the yeast directly on the salt.
- Make a well in the centre of the flour, add the water and stir to combine.
- Knead for 5 to 10 minutes until the dough is smooth and elastic
- Cover the bowl with cling-film, then cover with a small towel and leave in a warm place to rise for about an hour.
- Once the vetkoek has risen (it will have a spongy texture if you pull your fingers across the surface), punch it down and form it into a soft ball and place it on a floured board.
- You can either roll out with a rolling pin, and cut into pieces or break off golf-ball sized pieces of dough and flatten into thin rounds.
- Heat sufficient Sunflower Oil to deep fry the vetkoek. Test the oil by dropping a small ball of dough It should sizzle and rise to the surface immediately if the oil is hot enough.
- Place 2 or 3 rounds of dough (depending on the size of your pan) at a time into the hot oil and fry until golden brown. You will have to turn them in the oil to ensure they cook on both sides. Don't allow the oil to get too hot or they will burn.
- Drain on kitchen paper towels
For the Curried Mince
- Pour the olive oil into a large frying pan or wok and heat gently.
- Mix all the spice ingredients together, add to the pan and fry gently to release the aromas.
- Add the beef and pork, break it up in the spices with a wooden spoon, and fry gently until it is all separated and no longer pink.
- Add the onions and celery and fry with the meat for a couple of minutes until it starts to soften
- Add the tomatoes, tomato puree, sugar, chutney and salt and stir through.
- Add the carrots and potatoes and mix to combine.
- Add the beef stock and bring to the boil
- Put a lid on the pan and allow to simmer gently, stirring occasionally, until most of the liquid has evapourated. This should take approximately 45 minutes.
- Add the frozen peas and stir through. Heat a couple of minutes more until the peas are hot.
- Split each vetkoek down the middle and fill with the mince mixture.
The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on [email protected] I’d love to hear from you.
If you enjoyed my Vetkoek and Curried Mince, why not try my other South African recipes? Do you have your own favourite South African recipe? Let me know in the comments and I’ll try and include it on the site for you.
Here are a couple you may enjoy:
- Peri peri chicken livers – a South African favourite
- Bunny chow – Durban curry at its finest
- And for dessert, who can resist a slice of Milk Tart
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