Published Monday, 25 January, 2010 by Liane
1. Fry mince in saucepan or pot till brown
2. Add onions, potato's, veg, spices, tomato paste and water
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
VETKOEK (Dumpling type balls)
1. Sift dry ingredients into bowl
2. Whisk egg separately and add to dry ingredients.
3. Stir with spoon and add 1/2cup of water. (125ml)
4. Stir well
Dough should be sticky but not too runny or too firm
Heat oil in saucepan, should be about 8 cm deep of oil. (Medium heat)
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.
Pierce with knife, should come out clean.
If it is cooked through without being burnt on the outside your oil is the right temperature.
Fry the rest of the dough. Spoon less for smaller balls and more for bigger ones.
Test each one to ensure that it is cooked.
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.
You can use the same recipe and instead of mince add sugar and cinnamon for a sweet doughy ball.
Makes about 6 medium vetkoek or 12 small ones.