Curried mince vetkoek

Beef
 
Recipe from: 3/30/2000 12:00:00 AM

 
 

Ingredients

 
  • VETKOEK
  • 1
    kg
    cake flour or half brown bread flour
  • 10
    g
    instant yeast
  • 10
    ml
    salt
  • 650
    ml
    lukewarm water
  • 1
    Litres
    cooking oil
  • FILLING
  • 100
    ml
    olive oil
  • 1
    medium onion, chopped
  • 10
    ml
    chopped garlic
  • 1
    chilli, seeded and chopped (optional)
  • 15
    ml
    mixed spice
  • 15
    ml
    turmeric
  • 10
    ml
    ground cumin (jeers)
  • 5
    ml
    ground ginger
  • 10
    ml
    tomato paste
  • 100
    ml
    vinegar
  • 100
    ml
    sugar
  • 1
    bay leaf
  • 1
    kg
    lean mince
  • 1
    beef stock cube dissolved in hot water
  • 500
    ml
    hot water
  • salt and black pepper
  • 125
    g
    frozen mixed vegetables
Servings: Change Serving
 
 

Method

 
VETKOEK Sift the cake flour into a dish, make a hollow in the centre, add the yeast and salt and mix well. Add enough lukewarm water to form a soft dough and knead for about 15-20 minutes or until the dough is smooth and elastic and no longer clings to your hands. Brush the surface of the dough with oil, cover with a cloth and leave to rest in a warm, draught-free place for about 10 minutes. Knock the dough down and, using your hands, roll into a long thick sausage on a floured surface. Cut into uniform pieces of about 200 g each. Shape into cakes and leave to rise once more in a warm place until double in bulk. Heat oil in a black pot or pan and fry a few vetkoeke at a time until golden brown on the outside and cooked inside. Drain on paper towelling and serve lukewarm with a mince filling. FILLING Heat the oil in a black pot, and add the onion, garlic and chilli. Stir-fry for about 1 minute. Mix the mixed spice, turmeric, cumin, ginger, tomato paste and vinegar to form a paste. Add it with the sugar and bay leaf to the onion mixture, stirring well until the flavours are blended. Add the mince and braise until pale brown. Add the stock, cover and simmer over medium heat or coals for about 20 minutes. Add the mixed vegetables 10 minutes before the end of the cooking time. Slit open the vetkoeke and fill with the mince mixture.
 

Read more on: deep-fry  |  beef
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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