Name: Mini vetkoek with butternut and biltong paté
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Buffet
Ingredients: 500 g butternut cubed; 6 garlic cloves; 1 onion cut into wedges; 1 sprig fresh thyme or 1 tsp dried thyme; 1 ml dried thyme; 30 ml olive oil; 250 g biltong; 20 ml lemon juice; 60 ml cream; 270 g flour cake; 2 tsp Baking powder; 2 tsp salt; 1 tsp cumin seeds; 250 ml milk; 2 eggs large, beaten; 0.00 sunflower oil for deep frying

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Ingredients (16)

PATE

500 g	butternut — cubed
6	garlic — cloves
1	onion — cut into wedges
1 sprig	fresh thyme — or 1 tsp dried thyme
1 ml	dried thyme
30 ml	olive oil
250 g	biltong
20 ml	lemon juice
60 ml	cream

VETKOEK

270 g	flour — cake
2 tsp	Baking powder
2 tsp	salt
1 tsp	cumin — seeds
250 ml	milk
2	eggs — large, beaten
0.00	sunflower oil — for deep frying

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Method:

Place butternut, garlic, onion and thyme in a roasting tin. Drizzle with olive oil and roast in a 200 °C preheated oven for 20 minutes or until tender. Turn once during cooking.

Place butternut and onion in a food processor. Squeeze garlic out of skins and pull thyme leaves off the stick. Add to the processor with 200g of the biltong, lemon juice, cream, olive oil and seasoning to taste. Blend until smooth. Add remaining biltong and blend for a few seconds so that the biltong pieces remain chunky. Leave to cool.

VETKOEK: Sift dry ingredients together. Mix in the cumin seeds. Beat milk and egg together, and stir into dry ingredients gradually. Add enough milk to form a soft dough. Heat oil in a saucepan over medium heat. Once hot, drop small spoonfuls of batter into the oil and deep-fry until golden and cooked through.
Drain on absorbent paper. Cut in half and spread with pâté. Garnish with fresh coriander and serve immediately.