Classic curried-mince vetkoek recipe

The much-loved corner-cafe treat


Basic vetkoek dough: 4 cups (600g) flour, sifted

1 sachet (10g) yeast

1 tsp (5ml) salt

2 Tbsp (30ml) melted butter

2 cups (500ml) lukewarm milk

3 cups (750ml) canola or sunflower oil, for deep-frying 

Curried-mince filling:1 Tbsp (15ml) olive oil

2 onions, chopped

3 cloves garlic, chopped

800g beef mince

4 tsp (20ml) curry powder

2 tsp (10ml) ground coriander

2 tsp (10ml) ground turmeric

2 tsp (10ml) ground cumin

1 packet (50g) tomato paste

1½ cups (375ml) beef stock

2 medium potatoes, peeled and cubed

3 Tbsp (45ml) chutney, plus extra for serving

1 cup (250ml) fresh or frozen mixed veg


Place flour, yeast and salt in a mixing bowl.

Combine butter and milk and gradually add to dry ingredients.

Mix by hand until a dough forms.

Knead dough on a floured surface for 8 minutes, or until dough is smooth and springy.

Place in a lightly oiled bowl, cover with clingfilm and proof in a warm part of your home until doubled in size.

Lightly knead dough again, then shape into 8 balls.

 Cover with a damp cloth and allow to rise and double in size again.

Heat oil in a deep pot and fry 2-3 balls at a time.

Fry until well browned and cooked through. 

Remove with a slotted spoon and drain on kitchen paper.

For the curried-mince filling, heat oil in a pan and sauté onions. 

Add garlic and fry for a minute.

Add mince and brown.

Add spices (and a glug of oil if mixture is too dry) and fry for a few seconds.

Stir in tomato paste, fry, then add stock, potatoes and chutney.

Simmer for 15-20 minutes.

Add veg and cook for 5 minutes on low heat.

Slice vetkoeks in half, fill with mince and serve with extra chutney on the side.

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