|for the vetkoek:|
|250 ml||water — tepid|
|6 g||instant dried yeast|
|750 ml||flour — cake|
|7.5 ml||fresh chillies — 573|
|for the bobotie mince:|
|15 ml||fresh chillies — 573|
|30 ml||bobotie spice mix|
|10 ml||turmeric — ground|
|500 g||beef mince|
|30 ml||chutney — peach|
|salt and freshly ground black pepper|
|2||sweetcorn — on the cob|
|½||red onion — finely chopped|
|1||large avocado — finely chopped|
|10 ml||lemon juice|
|10 ml||fresh chillies — 573|
|4||eggs — fried|
|handful||basil leaves — optional|
For the vetkoek, combine the water, yeast and sugar.
Set aside, 5 mins until foamy.
Combine it with the cake flour, salt and olive oil to form a dough.
Knead for 8-10 mins.
Place the dough in a large bowl, cover with a clean cloth and set aside in a warm place to rise, 30-40 mins until doubled in size.
Heat the oil for deep-frying to 180°C.
Divide the dough into 8-10 portions and roll each piece of dough into a ball.
Fry the dough balls off in batches for 3-5 mins until golden and cooked through.
Drain on kitchen paper.
For the bobotie mince, heat the oil in a pot over medium heat.
Add the bobotie spice mix, turmeric and beef mince and fry, 10-12 mins until browned and cooked trough.
Stir in the chutney and season to taste.
For the salsa, char the corn over medium coals on the braai for 10 mins or in a smoking hot griddle pan for 3-5 mins.
Slice off the corn kernels and toss with the rest of the ingredients.
Season to taste.
To serve, slice open each vetkoek and fill with the mince mixture.
Top with the salsa and serve each portion with a fried egg.
Garnish with some basil leaves, if preferred.
TIP: Leftover vetkoek can be served as a sweet treat with salted butter, strawberry or apricot jam and cheese.