• Chante Minnie

VETKOEK WITH CURRIED MINCE

This traditional local favourite is easy to prepare and great to share! These fried dough balls are very versatile and can be filled with anything from mince to jam, but our curried mince is definitely worth a try.


VETKOEK

580 g cake flour

10 g NCP Instant Yeast

5 ml salt

30 ml sugar

30 ml oil

375 ml lukewarm water

Oil for deep frying


METHOD

Mix the flour, yeast, salt and sugar together. Add the oil to the water and add to the dry ingredients. Mix to a firm dough and knead for about 10 minutes until elastic and smooth. Place in a bowl sprayed with Cook and Bake – Original or Butter Flavoured Non-stick Spray and cover with cling film sprayed with Cook ‘n Bake Original or Butter Non-stick Spray. Leave to rise for 30 – 45 minutes or until double in size. Knock down. Shape into squares or balls and place on a surface sprayed with Cook ‘n Bake Original or Butter Flavoured Non-stick Spray. Spray the tops with Cook ‘n Bake Original or Butter Flavoured Non-stick Spray and cover with cling film. Leave until well risen. Heat oil and deep fry until golden on both sides and cooked throughout. Remove from oil with a slotted spoon and place on absorbent paper to absorb any excess oil. Serve with curried mince. Alternatively, serve with butter, syrup or jam.


Makes 8 - 12 depending on size


CURRIED MINCE

30 ml oil

1 clove garlic, crushed

1 onion, chopped

2 carrots, peeled and diced

15 ml Cartwright’s Curry Powder – medium or hot

2.5 ml Cartwright’s Ground Ginger

500 g lean beef mince

30 ml brown sugar

30 ml brown vinegar

15 ml Worcestershire sauce

60 ml water

Salt and pepper

125 ml frozen peas

15 ml freshly chopped coriander


METHOD

Heat the oil and fry the garlic, onion, and carrots until golden. Add the curry powder and ginger and fry for 1 minute. Add the mince and brown. Add the sugar, vinegar, Worcestershire sauce and water. Simmer over low heat for 5 - 10 minutes. Season to taste with salt and pepper. Add the peas and coriander and heat through. Serve with the vetkoek with sliced bananas, chutney and coriander.





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