The much-loved corner-cafe treat
INGREDIENTS
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
METHOD
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.
