Vetkoek and Mince
Vetkoek and Mince
Ingredients
For the Vetkoek
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water, (105-115°F)
- 4 cups vegetable oil, for deep frying
For the Mince Filling
- 1 yellow onion, diced
- 1 tablespoon vegetable oil
- 1 tablespoon mild curry powder
- 1/2 teaspoon hot curry powder, (adjust to taste)
- 2 beef bouillon cubes, crumbled
- 1 pound ground beef
- 1 green bell pepper, diced
- 2 carrots, diced
- 2 potatoes, peeled and diced into 1/2-inch pieces
- 1/2 cup water
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and active dry yeast. Gradually add the warm water, mixing by hand until a shaggy dough forms.
⏱️ 5 min
- 2
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Place the kneaded dough back into the bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
⏱️ 60 min
- 3
While the dough is rising, prepare the mince filling. Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the mild curry powder, hot curry powder, and crumbled beef bouillon cubes to the pot. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the ground beef to the pot. Break up the mince with a spoon and cook until it is browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 6
Stir in the diced green bell pepper, diced carrots, and diced potatoes. Add 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min
- 7
Once the dough has risen, gently punch it down. Divide the dough into 8 equal portions and roll each portion into a smooth ball. Place the dough balls on a lightly floured surface, cover with the cloth, and let them rise again for another 20 minutes.
⏱️ 25 min
- 8
Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F. Carefully place 2-3 vetkoek at a time into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 9
Fry the vetkoek for 3-5 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or tongs to remove them from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough balls.
⏱️ 15 min
- 10
Once slightly cooled, carefully slice each vetkoek through the middle, almost completely, to create a pocket.
⏱️ 5 min
- 11
Spoon a generous amount of the cooked mince filling into the pocket of each vetkoek. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vetkoek and Mince
For the Vetkoek
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water, (105-115°F)
- 4 cups vegetable oil, for deep frying
For the Mince Filling
- 1 yellow onion, diced
- 1 tablespoon vegetable oil
- 1 tablespoon mild curry powder
- 1/2 teaspoon hot curry powder, (adjust to taste)
- 2 beef bouillon cubes, crumbled
- 1 pound ground beef
- 1 green bell pepper, diced
- 2 carrots, diced
- 2 potatoes, peeled and diced into 1/2-inch pieces
- 1/2 cup water
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and active dry yeast. Gradually add the warm water, mixing by hand until a shaggy dough forms.
⏱️ 5 min - 2
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Place the kneaded dough back into the bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
⏱️ 60 min - 3
While the dough is rising, prepare the mince filling. Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the mild curry powder, hot curry powder, and crumbled beef bouillon cubes to the pot. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the ground beef to the pot. Break up the mince with a spoon and cook until it is browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 6
Stir in the diced green bell pepper, diced carrots, and diced potatoes. Add 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min - 7
Once the dough has risen, gently punch it down. Divide the dough into 8 equal portions and roll each portion into a smooth ball. Place the dough balls on a lightly floured surface, cover with the cloth, and let them rise again for another 20 minutes.
⏱️ 25 min - 8
Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F. Carefully place 2-3 vetkoek at a time into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 9
Fry the vetkoek for 3-5 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or tongs to remove them from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough balls.
⏱️ 15 min - 10
Once slightly cooled, carefully slice each vetkoek through the middle, almost completely, to create a pocket.
⏱️ 5 min - 11
Spoon a generous amount of the cooked mince filling into the pocket of each vetkoek. Serve immediately and enjoy!
⏱️ 2 min