Vetkoek & Mince

Little dough balls with mince

Ingredients

• VETKOEK
• 1 cup of normal flour (250ml)
• 1/2 cup of water
• 1 tsp baking powder
• 1 egg
• 1/4 teaspoon of salt
• Vegetable oil to deep fry dough balls
• MINCE
• 250g lean beef mince
• 1/2 onion (chopped)
• 1 medium potato (chopped into squares) use to bulk up recipe, don’t use if you have lots of mince
• 1/2 can of mixed veg (potato.carrot,peas, etc) The square cut variety
• 1 tablespoon of curry (medium)
• 1/4 teaspoon Turmeric
• 500ml water or chicken stock
• 1 tablespoon of tomato paste

Instructions

STEP 1:

MINCE

STEP 2:

1. Fry mince in saucepan or pot till brown

STEP 3:

2. Add onions, potato’s, veg, spices, tomato paste and water

STEP 4:

3. Bring to the boil and leave to simmer till most of the water is gone. (mince shouldn’t be saucy) ans set aside when done

STEP 5:

STEP 6:

VETKOEK (Dumpling type balls)

STEP 7:

1. Sift dry ingredients into bowl

STEP 8:

2. Whisk egg separately and add to dry ingredients.

STEP 9:

3. Stir with spoon and add 1/2cup of water. (125ml)

STEP 10:

4. Stir well

STEP 11:

STEP 12:

Dough should be sticky but not too runny or too firm

STEP 13:

Heat oil in saucepan, should be about 8 cm deep of oil. (Medium heat)

STEP 14:

Spoon one table spoon of dough into oil and fry on both sides will brown. Drain on some kitchen paper and test to see if it’s cooked through.

STEP 15:

Pierce with knife, should come out clean.

STEP 16:

If it is cooked through without being burnt on the outside your oil is the right temperature.

STEP 17:

Fry the rest of the dough. Spoon less for smaller balls and more for bigger ones.

STEP 18:

Test each one to ensure that it is cooked.

STEP 19:

STEP 20:

Cut them open like a jacket potato and spoon mince inside. Serve hot or cold. Do not cover cooked Vetkoek as they will become tough.

STEP 21:

STEP 22:

You can use the same recipe and instead of mince add sugar and cinnamon for a sweet doughy ball.

STEP 23:

STEP 24:

Makes about 6 medium vetkoek or 12 small ones.

STEP 25:

STEP 26:

Enjoy!