Vetkoek with Savory Mince Filling
A popular South African and Batswana comfort food, Vetkoek are delicious fried dough balls, typically served warm and filled with a rich, savory minced meat mixture. It's a hearty and satisfying meal.
🧂 Ingredients
- 500 g All-purpose flour
- 10 g Instant yeast
- 1 tbsp Sugar
- 1 tsp Salt
- 300 ml Lukewarm water(approximately)
- for frying Vegetable oil
- 500 g Ground beef (mince)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 200 ml Beef broth or water
- 1 tbsp Worcestershire sauce
- 1 tsp Curry powder
- to taste Salt and pepper
👨🍳 Instructions
- 1
For the Vetkoek dough: In a large bowl, combine flour, yeast, sugar, and salt. Gradually add lukewarm water while mixing until a soft, slightly sticky dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 2
For the mince filling: While the dough is rising, heat 1 tbsp of oil in a pan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Add the ground beef to the pan. Break it up with a spoon and cook until browned. Drain off any excess fat.
- 4
Stir in the tomato paste, beef broth (or water), Worcestershire sauce, and curry powder. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
- 5
Once the dough has risen, punch it down and divide it into 6 equal portions. Shape each portion into a ball.
- 6
Heat enough vegetable oil in a deep pot or Dutch oven for frying to about 170-180°C (340-350°F). Carefully place 2-3 dough balls into the hot oil, ensuring not to overcrowd the pot.
- 7
Fry the vetkoek for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- 8
Once slightly cooled, carefully cut a slit into the side of each vetkoek. Spoon the savory mince filling generously into the opening.
- 9
Serve warm.
💡 Pro Tips
- ✓Ensure the oil is at the correct temperature for frying; too cool and the vetkoek will be greasy, too hot and they will burn on the outside before cooking through.
- ✓Don't overcrowd the pot when frying; this lowers the oil temperature and can lead to uneven cooking.
- ✓The mince filling can be made ahead of time and reheated.
🔄 Variations
- Serve vetkoek with jam, cheese, or syrup for a sweet option.
- Add finely chopped mixed vegetables (like carrots and peas) to the mince filling.
- For a vegetarian version, fill the vetkoek with a spiced lentil or bean mixture.